- 568ml pot double cream
- 250g tub mascarpone
- 5 tbsp golden caster sugar
- 1-2 drops vanilla essence
- 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
- 75ml Marsala wine(optional)
- 200g pack Boudoir sponge fingers or made using the recipe below
- 25g chunk dark chocolate
- 2 tsp cocoa powder
- Put the cream, mascarpone, vanilla and sugar in a large bowl. Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
- Get your serving dish ready. Put the coffee (and Marsala if using) into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
- Cover and chill. To serve, dust with cocoa powder.
- 1 egg, separated into yolk and whites
- 30g caster sugar
- 1-2 drops vanilla extract
- Pinch of salt
- 30g plain flour
Preheat oven to 190C. Line a baking tray with baking paper.
Whisk the egg yolks with half of the sugar and the vanilla. Beat until very lightly coloured.
Beat the egg whites to soft peaks. While beating, add the salt and the remaining sugar until combined. Gently fold the beaten egg whites into the egg yolk mixture.
Add the flour into the egg mixture and fold in.
Fill a piping bag with the mixture and pipe 8-10cm fingers, 5cm apart, in rows on the baking parchment. Bake for 15mins until golden and dust with icing sugar before serving.