Method
Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.
Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.
Add Marsala to warm espresso. Quickly dip half of sponge fingers, one at a time, in coffee mixture. Place in base of a 3 cup-capacity serving bowl. Cover with half of Mascarpone mixture. Repeat layers once more, finishing with mascarpone. Refrigerate for 4 hrs or overnight to set. Dust with cocoa and serve.
I grew up eating this dessert and I still remember fighting with my brother over who would lick the bowl at the end. When it comes to traditions and kitchen skills, this is my mum at her best.
Ingredients
Ingredients
Directions
Using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.
Whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.
Add Marsala to warm espresso. Quickly dip half of sponge fingers, one at a time, in coffee mixture. Place in base of a 3 cup-capacity serving bowl. Cover with half of Mascarpone mixture. Repeat layers once more, finishing with mascarpone. Refrigerate for 4 hrs or overnight to set. Dust with cocoa and serve.
