Description:
I made this recipe for the first time a couple of months ago when we were having friends over for dinner. I was extremely nervous because it's Lee's all time favourite dessert. Judging by the comments I got it was a total success, definitely worth the time & effort to find the ingredients for this one.
Ingredients:
6 eggs (at room temperature)
120 gms icing sugar
500 gms mascarpone* (at room temperature)
240 ml espresso coffee
3 T dark rum
3 T Kahlua
20-25 sponge finger biscuits**
around 3 T dark chocolate shavings or grated chocolate
* We had trouble finding mascarpone, after going around half of Sydney it seemed we finally found some at a large supermarket. However a friend assures me that an acceptable substitute, if you can't find any is :
-8 ounces cream cheese,
-1/4 cup of thickened or whipping cream, and
- 2.5 tablespoons of sour cream.
Just combine well, and don't use low fat, you can really taste the difference.
** When I first read the recipe I had no idea
Directions:
1>separate the eggs and whip the whites until stiff peaks form
next, with clean beaters and bowl, whip the yolks and sugar until very pale and fluffy. This could take a while so be patient. Then, mix in the mascarpone until just combined.
Gently fold the egg whites into the mascarpone mix, taking care not to knock out the air.
Mix the coffee and alcohol in a bowl. Dip each sponge finger for 1 second on either side.
In a 25 x 25 cm square dish, layer some mascarpone mix, then a tight layer of dipped sponge fingers, and continue until full with a thick layer of mascarpone on top. Refrigerate for at least 3 hours.
When ready to serve, sprinkle with dark chocolate shavings and enjoy!
