| 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 <100627.3022@COMPUSERVE.COM>
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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