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Reviews
55
What did you think of this recipe?
Iris
Great recipe!
5
Marie
Easy to make and delicious
5
Beverley
5
Polly Murray
Great recipe. But I substitute the eggs and sugar for brought custard. It saves me a lot of time. I just whip the custard into the cream and mascarpone . It is so good.
5
Leonie
I learnt a lot making it, used Tia Maria, and more than i cup of coffee, turned out lovely & moist.
5
Sophie
I've made this recipe a few times now and it's never let me down. Super easy and delicious.
Prepare a double boiler. You can do this by bringing a few centimetres of water to a simmer in a saucepan. Place a glass or stainless steel bowl over the top, so that it fits snugly without touching the water below.
Place egg yolks, Chelsea Caster Sugar and vanilla in the bowl. Whisk until thick, pale and creamy (3-4 minutes). Remove from heat.
Place the mascarpone and cream in a separate large bowl. Using an electric mixer, whip to soft peaks. Fold into the egg mixture.
Mix the coffee with the coffee liqueur. Dunk the sponge fingers quickly in the coffee mixture, making sure they are completely immersed. Don't leave them in for more than a second or two as they can turn soggy.
Layer one third of the sponge fingers in a serving dish (approximately 24cm x 16cm) and top with a third of the mascarpone cream. Repeat twice to form three layers.
Sift cocoa evenly over the top. Cover and chill for at least 3 hours before serving.
Great recipe. But I substitute the eggs and sugar for brought custard. It saves me a lot of time. I just whip the custard into the cream and mascarpone . It is so good.
5
Leonie
I learnt a lot making it, used Tia Maria, and more than i cup of coffee, turned out lovely & moist.
5
Sophie
I've made this recipe a few times now and it's never let me down. Super easy and delicious.