Prep Time: 30 minutes
Cook Time: None – refrigerate overnight
Total Time: 30 minutes
Serves: 8 people
Cuisine: Dessert
Skill Level: Easy
INGREDIENTS
- 3 eggs (yolks and whites separated)
- 1/2 cup (110g) caster sugar (superfine sugar)
- 1/2 tsp vanilla extract
- 250g mascarpone
- 1 1/4 cups black coffee (hot and strong! Best from an espresso machine)
- 2 tbsp (or more!) Frangelico or Kahlua (skip for alcohol free)
- 200g (24 – 30) lady fingers, pavesini or savoiardi biscuits
- Cocoa (for dusting)
- Easter eggs (for decorating)
METHOD
-
- Add sugar and yolks to a stand mixer (or ordinary bowl if using a hand-held electric mixer) and beat on speed 6-7 until mixture changes from yellow to thick pale yellow (almost white). This usually takes about 10 minutes.
- Add vanilla and mascarpone and beat again until smooth. Once smooth, transfer into another bowl and set aside.
- Clean and dry the mixing bowl, then add the egg whites and beat on speed 6-7 until it’s stiff. This usually takes around 3 minutes.
- Add ½ of the cream mixture you made and set aside to the stiff egg whites, then gently fold through. Make sure to fold gently as vigorous mixing will release all the air out of the eggs. When the first half is almost combined, add the rest of the cream mixture and continue folding until just combined. If the mixture still looks lumpy don’t stress, this is how it should look – the mixture will settle in the fridge overnight.
- In a separate bowl, mix coffee and liquor together. Quickly dip the biscuits into the coffee mixture (don’t hold them in too long or they fall apart) then place them neatly on the bottom of a 20cm square dish. Repeat until the bottom of the baking dish is covered. Do not overlap biscuits, just place them neatly covering the bottom of the tray.
- Once the first layer of biscuits is layed out, spread half the cream mixture over them and spread evenly completely covering the layer of biscuits.
- Add another layer of coffee dipped biscuits, then spread the remaining cream over the top of the second layer.
- Cover the baking tray and refrigerate for at least 4-5 hours. Overnight is better, as this then allows the coffee and liquor to marinate into the mixture better.
- Just before serving, decorate with Easter eggs, dust with cocoa powder and enjoy.
TIP: Make sure you get good quality Mascarpone cream. It needs to be thick, not runny, or the recipe won’t work.
SHOPPING LIST
Nick & Sue’s Gourmet Deli or Camberwell Deli
- 250g mascarpone
- 200g (24 – 30) lady fingers, pavesini or savoiardi biscuits
- Espresso pods
- Chocolate easter eggs (for decorating!)
Golden Rooster or Camberwell Poultry
- 3 eggs (yolks and whites separated)
Supermarket
- Superfine caster sugar (at least 110g)
- 1/2 tsp vanilla extract
- Cocoa
Bottle shop
- Frangelico or Kahlua (skip for alcohol free)
