I don’t know about you, but when it’s freezing cold and snowy outside I like to come home to a seriously calorific dessert. This one’s actually not too bad – but the secret is that it tastes like it is!
I like to make mine in individual tall glasses for dinner parties, but one large bowl works just as well. If you don’t have any amaretto don’t worry, rum is fine although I would then add a drop of almond essence to the cream mixture.
- 250g mascarpone cheese
- 3 eggs, separated
- 200g sugar
- ½ glass of amaretto
- strong back coffee (not instant)
- about 24 boudoires biscuits (ladies fingers)
- 1/3 large bar of good quality dark chocolate, grated.
- cocoa powder to sprinkle
Tip the mascarpone cheese into a large bowl and beat to loosen. In another bowl whisk the egg yolks and sugar together until pale yellow and fluffy. Now add this a little at a time to the mascarpone cheese.
Next whisk the egg whites until soft peaks appear. Slowly fold the egg white into the mascarpone mixture. Add half of the amaretto.
Pour the coffee and the remaining amaretto into a shallow dish. Break the biscuits in half and dip quickly in the coffee mix (too long and the biscuit will dissolve). Layer the bottom of the glass with the coffee dipped biscuit, next add a layer of the mascarpone mixture, then a layer of the grated chocolate and repeat until the glass is full, finishing with a layer of mascarpone mixture.
Dust with the cocoa powder and repeat for the other glasses. Cover with clingfilm and keep in the fridge until you serve them. Delicious!
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