About this recipe:This classic Italian dessert is made with sponge finger or savoiardi biscuits and mascarpone cheese. It can be made in a trifle bowl or a springform cake tin with a removeable base.
6 egg yolks
250g (1¼ cups) caster sugar
300g mascarpone cheese
500ml (2 cups) thickened cream
4 packets (each approx 180g) lady fingers or sponge fingers
4-5 tablespoons coffee flavored liqueur like Bailey's or Irish Cream
1 teaspoon cocoa, for dusting
30g dark chocolate
Prep:45min › Cook:10min › Ready in:55min
Combine egg yolks and sugar in the top of a double boiler or bowl over boiling water. Reduce heat to low and cook for about 10 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon-coloured.
Add mascarpone to whipped yolks. Beat until combined.
In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside.
Split the lady fingers in half and line the bottom and sides of a large glass bowl. Brush with coffee liqueur. Spoon half of the mascarpone filling over the lady fingers.
Repeat ladyfingers, coffee liqueur and filling layers. Decorate with cocoa and chocolate curls. Refrigerate for several hours or overnight.
To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate.