Rumour has it that originally this recipe had no liquor as it was intended for children and the elderly…if this is true, then I say change is good!
2 tubs mascarpone cheese (250g each)
250 ml cream
18 egg yolks
1 cup sugar
1 tot Amaretto
2 tots brandy
at least 6 double espressos
2-3 packets of Savoiardi (Italian finger biscuits)
Mix together the mascarpone cheese and the cream. In a separate container cream the egg yolks, the sugar, the amaretto and the brandy. Now add the mascarpone cream to the egg mixture and blend using an electric beater until all the sweet creamy ingredients have combined thoroughly.
Decant the espresso into a saucepan and allow to cool. Take enough Savoiardi to line a large disposable foil container (roughly 30cm x 25cm) and dip one biscuit at a time in the coffee; they must be slightly moist – not soggy. Place the finger biscuits in the bottom of the foil container.
Once you’ve covered the base with biscuits, use half of the creamy filling and add a layer on top of the biscuits. Repeat the process, starting with another layer of dipped biscuits and topping it with the rest of the creamy mixture.
Sprinkle with a decent covering of cocoa powder (not chocolate powder). The bitter cocoa and the coffee balance out the rich, sweet spongy mixture. Refrigerate for at least an hour before serving.
This recipe will feed about 12 of your friends.
See more of Justin’s recipes at Cooked in Africa