| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Waitrose2 |
8 |
servings |
INGREDIENTS
| 200 |
g |
Doria Amaretti Biscuits; crushed (7oz) |
| 50 |
g |
Butter; melted (2oz) |
| 15 |
ml |
Instant coffee; (1tbsp) |
| 30 |
ml |
Brandy; (2tbsp) |
| 60 |
ml |
Hot water; (4tbsp) |
| 10 |
|
Waitrose Sponge Fingers |
| 2 |
|
250 g tubs Galbani Mascarpone Cheese |
| 40 |
g |
Icing sugar; sifted (1 1/2oz) |
|
|
Cocoa powder for decoration |
INSTRUCTIONS
Mix together the amaretti biscuits and melted butter and press into the
base of a 18cm (7") spring-sided or loose-bottomed cake tin.
Add the coffee and brandy to the hot water, stirring until dissolved. Place
in a small shallow dish and allow to cool. Briefly dip the sponge fingers
into the mixture, remove and leave to one side.
Place the mascarpone and icing sugar in a bowl and mix together. Spread
half the mascarpone mixture over the biscuit base. Lay the sponge fingers
on top and finish with the rest of the mascarpone mixture.
Chill the cheesecake for at least 30 minutes before serving, dusted with
cocoa powder.
Converted by MC_Buster.
NOTES : The ingredients from the classic Italian dessert, re-arranged into
a tempting cheesecake. As an alternative to the sponge fingers try
different fillings such as apricots, cherries, or one of the range of Bonne
Maman compotes.
Converted by MM_Buster v2.0l.
A Message from our Provider:
“Unlock the mysteries of God. Jesus is the key”