MASCARPONE CREAM:
5 extra large egg yolks
180g caster sugar
500g good quality mascarpone cheese
5 extra large egg whites
TO ASSEMBLE:
1 cup strong coffee
1/4 cup sweet marsala liquor or brandy
2 boxes finger (Boudoir) biscuits
NOMU Cocoa, to dust
Beat the egg yolks with the sugar using an electric mixer until pale and fluffy. Add the mascarpone cheese and beat until the mixture is smooth.
Whisk the egg whites in a clean dry bowl until soft peaks form. Stir a quarter of the mixture into the mascarpone mixture to loosen it and then gently fold in the rest, taking care to keep as much of the air in the mixture as possible.
Spoon a layer of the mascarpone mixture into a large serving dish or individual bowls. Pour the coffee and liquor into a shallow dish and quickly dip the biscuits so that they become well soaked. Carefully arrange in a single layer on top of the mascarpone mixture until you have covered the entire surface. Repeat the layering process until the dish or bowls are full, finishing off with a layer of the mascarpone.
Lastly, dust with NOMU cocoa and refrigerate for 4 hours until set and chilled.
MASCARPONE CREAM:
5 extra large egg yolks
180g caster sugar
500g good quality mascarpone cheese
5 extra large egg whites
TO ASSEMBLE:
1 cup strong coffee
1/4 cup sweet marsala liquor or brandy
2 boxes finger (Boudoir) biscuits
NOMU Cocoa, to dust
Beat the egg yolks with the sugar using an electric mixer until pale and fluffy. Add the mascarpone cheese and beat until the mixture is smooth.
Whisk the egg whites in a clean dry bowl until soft peaks form. Stir a quarter of the mixture into the mascarpone mixture to loosen it and then gently fold in the rest, taking care to keep as much of the air in the mixture as possible.
Spoon a layer of the mascarpone mixture into a large serving dish or individual bowls. Pour the coffee and liquor into a shallow dish and quickly dip the biscuits so that they become well soaked. Carefully arrange in a single layer on top of the mascarpone mixture until you have covered the entire surface. Repeat the layering process until the dish or bowls are full, finishing off with a layer of the mascarpone.
Lastly, dust with NOMU cocoa and refrigerate for 4 hours until set and chilled.
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Cape Town, South Africa
Tel: +27 21 386 2000
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