Laced with coffee and liqueur, it's ideal for entertaining, as it can be prepared well in advance. This recipe can easily be doubled to feed a crowd.
Ingredients
6 eggs, separated
220 g(1 cup) caster sugar
500 g mascarpone
250 ml(1 cup) freshly made hot, strong, espresso coffee
liqueur mixture of Tia Maria, Kahlua and amaretto
400 g packet pavesini biscuits (a slim version of savoiardi, if unavailable, use savoiardi)
good-quality dark chocolate, grated
Instructions
Chilling time 2–3 hours
Beat the egg yolks and the sugar for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just combined but smooth.
Combine the coffee and liqueur (as little or as much as you like) in a bowl. Quickly dip the biscuits into the liquid and set aside on a plate.
Beat the eggwhites until thick and stiff, then gently fold into the mascarpone mixture.
Layer the soaked biscuits and mascarpone cream in a large glass bowl or individual glass bowls. Refrigerate for at least 2-3 hours. Before serving, top with a generous grating of chocolate.
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