Description
This recipe was written by my colleague Anna who is Italian – she tried lots of different recipes and refined them to this. Delicious and so easy!
Ingredients
Units
Scale
- 2 large eggs (room temperature)
- 1 egg yolk (from large egg room temperature)
- 100 g caster sugar
- 500 g mascarpone
- 300 g sponge finger biscuits
- 300 g espresso brewed coffee (chilled)
- 100 g whole milk
- 50 g liqueur or brandy (almond liqueur, cognac, rum)
- 20 g cocoa powder, unsweetened
Instructions
- Insert butterfly whisk. Place 2 large eggs (room temperature), 1 egg yolk (from large egg room temperature) and 100 g caster sugar in mixing bowl then whip 8 min/80°C/speed 3.
- Let it cool down completely and place the bowl with the mixture in the fridge for at least 1 hour.
- Prepare a total of 300 g espresso brewed coffee (chilled).
- Take the Thermomix bowl out of the fridge and, with the butterfly whisk still inserted, put the bowl back in place 6 min/speed 3.5.
- Remove butterfly whisk and add 500 g mascarpone. Then mix 20 sec/speed 3.
- Repeat 20 sec/speed 3 until the mixture is uniform with no lumps.
- Place a clean bowl on top of the Thermomix and add 300 g espresso brewed coffee (chilled), 100 g whole milk and 50 g liqueur or brandy (almond liqueur, cognac, rum).
- Use a first 30cm x20cm x6cm tray. Spread a light layer of the mascarpone mixture over the tray.
- Place 225 g (half) of the coffee/milk/liqueur mix in a second separate 30cm x 20cm tray. Place a layer of upside-down sponge finger biscuits (hard sugary side down) in the coffee/milk/liqueur tray, so that they can soak up the liquid.
- Transfer the soaked biscuits in the first tray, covering the light layer of mascarpone and having care of turning the biscuits, so that the soaked side is up. Spread half of the mascarpone mixture over the sponge finger base.
- Place the remaining 225 g (half) of the coffee/milk/liqueur mix in the previously used second separate 30cm x 20cm tray. Place a layer of upside-down sponge finger biscuits (hard sugary side down) in the coffee/milk/liqueur tray, so that they can soak up the liquid.
- Cover with this remaining soaked sponge fingers the mascarpone mixture layer in the first tray, having care of turning the biscuits, so that the soaked side is up and arranging this layer of biscuits perpendicular to the previous layer. Spread the remaining mascarpone mixture on top. Cover with cling film and refrigerate for 5 hours. Dust with cocoa powder just before serving.
