Imperial measures version - for metric, click here
by Michael Green
1 lb marscarpone
3 fresh eggs
3 tablespoons of caster sugar
2 packets of sponge finger biscuits – sugar coated
chocolate chips or grated orange rind
(i) traditional Italian recipe uses 4/6 cups of expresso coffee with a small amount of brandy added to it
(ii) alternatively I have used to good effect, fresh orange juice and cointreau
What to do:
- Separate out the yolks from the 3 eggs and mix with the marscarpone – whisk to a creamy texture.
- Beat strongly or whisk the 3 egg whites with the caster sugar until light and fluffy.
- Combine / fold in the two mixtures (the original recipe specifically whisked two separate mixtures rather than putting all the ingredients together).
- Make up the liqueur mix and dip the sponge fingers into it – don’t leave them long as they will quickly absorb the liquid and become difficult to lift out in one piece!
- Using a large bowl, lay a row of sponge fingers keeping them packed closely together.
- Scatter some cream mixture over the first layer of fingers.
- Repeat this layering process – sponge fingers soaked in the liqueur mix tightly packed together followed by followed by the cream until you end up with a final layer of the cream mix.
- Decorate the top of the mixture with chocolate chips for the brandy and expresso coffee mix or grated orange rind for the cointreau and orange mix.
- Cover the bowl with cling film and put in the fridge for 1 / 2 days.