- 6 eggs separated
- 2 tablespoons of castor sugar (or more if you have a sweet tooth, which I do)
- 500 g mascarpone
- 1/4 cup of cherry brandy
- 1 cup of espresso cooled (now this is the recipe, but I find that you need at least 400 ml to get the job done)
- 24 sponge finger biscuits
- good quality dark chocolate for grating over the top
Select a 2 litre rectangular dish that is at least 8 cm deep. Beat egg yolks with sugar until thick and pale, then mix with the mascarpone. Whip egg whites to stiff peaks and fold into mascarpone mixture. Combine cherry brandy and espresso and dip sponge fingers into liquid. Layer the biscuits in the dish then the mascarpone mixture, then another layer of dipped biscuits finishing with another layer of mascarpone mixture. I used a deeper dish and made three layers. Grate chocolate over the top using a micro plane. Refrigerate for at least two hours or overnight.
That's it, simple.
Enjoy! I do on a regular basis ;)