Chef Doug Skinner
‘Variation on a classic Italian dessert. Prepared with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese and flavoured with cocoa.’
‘Variation on a classic Italian dessert. Prepared with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese and flavoured with cocoa.’
‘Variation on a classic Italian dessert. Prepared with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese and flavoured with cocoa.’
‘Variation on a classic Italian dessert. Prepared with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese and flavoured with cocoa.’
‘Variation on a classic Italian dessert. Prepared with ladyfingers dipped in coffee, layered with a whipped mixture of eggs, sugar and mascarpone cheese and flavoured with cocoa.’
Ingredients
Ingredients
Ingredients
Ingredients
Ingredients
2 cups of strong black coffee, 80g caster sugar, 250g mascarpone, 300ml thickened cream, cocoa for dusting, 1 large packet of sponge fingers (Savoiardi).
Method
Method
Method
Method
Method
Step 1
Step 1
Step 1
Step 1
Step 1
Pour coffee into a shallow dish. Set aside.
Step 2
Step 2
Step 2
Step 2
Step 2
Add cream and sugar to mixer and lightly whip, then add mascarpone and continue to whip until firm. Place a small amount of cream and mascarpone mix into bottom of glass.
Step 3
Step 3
Step 3
Step 3
Step 3
Dip sponge finger into coffee and place on top of cream. Continue building layers until glass is almost full. 3 to 4 layers depends on glass used.
Step 4
Step 4
Step 4
Step 4
Step 4
Place in fridge for about 1 to 2 hours until set. Dust with cocoa and serve.
Bon Appétit …