|Serves||Cook time||Prep time||Total time|
3 hours chilling time
3 hours 15 minutes
My take on the traditional Italian dessert consists of topping with crushed chocolate honeycomb.
150 ml amaretto (almond-flavoured liqueur) or Frangelico or Tia Maria (optional)
300 ml strong black coffee, cooled
5 eggs, separated
1/2 cup caster sugar
1 teaspoon vanilla extract
500 g mascarpone cheese, at room temperature
300 g bought sponge finger biscuits
2 x 80 g chocolate-covered honeycomb bars (eg Crunchie bar), crushed
Stir the amaretto (if using) into the cooled coffee and set aside.
Use electric beaters or a balloon whisk to whisk the egg whites in a clean bowl until stiff peaks form – they should hold their shape when you lift up the beaters.
In another bowl, beat the egg yolks, sugar and vanilla until the sugar dissolves and the yolks are pale and fluffy. Gently fold through the mascarpone. Use a large spoon to gently fold in a spoonful of your whisked eggwhite to the mascarpone mixture, then fold through the remaining whites. (Adding a spoonful of eggwhite first loosens the mixture, making it easier to combine the rest.) Spread a thin layer of the mascarpone and egg
mixture in the bottom of a large serving bowl. Dunk the sponge fingers in the coffee mixture to become damp but not soggy and place on top. Cover with another layer of mascarpone mixture followed by more dunked sponge fingers and arrange on top. Repeat the process until all the ingredients are used, ensuring you end with a layer of mascarpone mixture. The number of layers will depend on the size and shape of your bowl.
Refrigerate for 3 hours or until set. Sprinkle with the chocolate-covered honeycomb just before serving.