| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Ready stead, Emp |
2 |
servings |
INGREDIENTS
| 1 |
|
Melon |
| 5 |
|
Sponge fingers |
| 100 |
g |
Mascarpone cheese |
| 1 |
tb |
Brown sugar |
| 1 |
ts |
Coffee rum liqueur |
| 1/2 |
|
Orange; juice of |
| 2 |
|
Egg yolks |
| 1 |
ts |
Coffee rum liqueur |
| 1 |
tb |
Caster sugar |
|
|
Cocoa powder for dusting |
INSTRUCTIONS
FOR THE SABAYON
1 Top and tail the melon. Cut the melon in half horizontally and deseed.
Thinly slice the top half of the melon horizontally.
2 Crush one sponge finger and place in the bottom of the melon. Mix
together the mascarpone, brown sugar, liqueur and orange juice. Spoon this
mixture over the sponge finger. Layer the sliced melon back on top.
3 In the meantime make the sabayon sauce. Whisk the egg yolks, liqueur and
caster sugar in a bowl set over a pan of boiling water until increased in
size and frothy.
4 Serve with the remaining sponge fingers around the plate, sabayon poured
over and dusted with cocoa powder.
Converted by MC_Buster.
Per serving: 542 Calories (kcal); 29g Total Fat; (45% calories from fat);
9g Protein; 69g Carbohydrate; 281mg Cholesterol; 103mg Sodium Food
Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 4 Fruit; 5 Fat; 1/2
Other Carbohydrates
Converted by MM_Buster v2.0n.
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