This is another of my mothers recipes from the 70’s – a classic!
3 large eggs separated
3 tbs caster sugar
250 g mascarpone
110ml very strong coffee
3 tbs brandy
Approx 90g sponge fingers
Plenty of dark chocolate (70%) for grating
- Beat the egg yolks and sugar together until light and fluffy, fold gently into the mascarpone.
- Whisk the egg whites and fold them into the mascarpone mixture.
- Combine the brandy and coffee.
- Dip half the sponge fingers, one by one and quickly, into the coffee mixture and line a deepish dish with them(approx 15cm square is good).
- Grate some chocolate onto the fingers and then carefully spoon half the mascarpone mixture over the fingers, spread evenly.
- Dip the remaining fingers into the coffee mixture and place on top of the mascarpone. Grate some chocolate onto the fingers and spoon the remaining mascarpone mixture on top. Spread carefully and cover generously with grated chocolate.
- Leave in fridge for a couple of hours before serving.
This is best eaten within 24 hours, but will keep for a couple of days (remember there are uncooked eggs in the recipe).
Modern variations include: substituting vin santo, marsala or other sweet wine for the brandy; grating some orange zest or a few drops of orange blossom water and adding this to the mascarpone mixture; sweetening the coffee, adding some melted chocolate to the coffee and alcohol mixture.
You can also make individual ones in small kilner jars or glasses.