| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Italian | Italian | 1 | Servings |
INGREDIENTS
| 4 | Whole eggs | |
| 4 | tb | Caster (very fine) sugar |
| 26 | oz | Mascarpone cheese |
| 1 | Wine glass Marsala wine or medium sherry | |
| 24 | fl | Strong, sweetened coffee |
| 1 | Wine glass Scotch whisky or brandy | |
| 2 | pk | Sponge fingers |
| Unsweetened cocoa powder | ||
| 3 1/2 | oz | Good dark chocolate |
INSTRUCTIONS
Beat the eggs and the sugar with a whisk until pale and frothy. Beat in the mascarpone a spoonful at a time, then beat in the Marsala. Place the coffee and whisky or brandy in a shallow dish. Briefly dip the biscuits into the coffee mixture, then lay them in your chosen dish or tin. Trim the biscuits to fill the gaps. Once the layer is even, spread half the mascarpone mixture. Sift over a coating of cocoa powder and then repeat. Chill for at least 6 hours, then serve topped with grated dark chocolate. Posted to EAT-L Digest 28 Jul 96 Date: Mon, 29 Jul 1996 09:39:06 EDT From: erika metzieder <[email protected]> NOTES : The recipe comes from Alastair Little's cookery school, La Cacciata, perched on a hillside overlooking the city of Orvieto. Tel. 011 44 181 675 9034.
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