This Italian dessert is a true classic (and a favourite of my husband’s) here it’s prepared and decorated specifically for Valentine’s day. Though this recipe is prepared as two individual servings it can also be prepared in a single dish for sharing. For the heart-shaped decoration cut a heart shape out of a piece of card to use as a stencil.
Prep time 25 minutes/Cook time 80 minutes/Serves 2
Ingredients:
1 medium egg, separated
25g (1 oz) caster sugar
100g (3 ½ oz) lighter mascarpone
50ml (1/5 cup) strong black coffee
2 tbsp Tia Maria
6 sponge fingers, broken in half
25g (1 oz) Milk Chocolate, grated
Icing sugar, to decorate
Method:
Combine the egg yolk and half the caster sugar in a large bowl and whisk with an electric beater until mousse-like.
Put the egg white in a separate bowl. Using clean, dry beaters, whisk until stiff. Add the rest of the sugar a little at a time, whisking until stiff after each addition.
Put the mascarpone in another bowl and gradually mix in the yolk mixture, then fold in the white.
In a small bowl, mix the coffee with the Tia Maria. Dip in the sponge fingers until just soaked. Arrange in a single layer in two glass bowls or tumblers.
Cover with a layer of mascarpone, then a layer of sponge fingers. Repeat, finishing with mascarpone. Cover with the grated chocolate, then decorate with icing sugar. Chill for at least an hour before serving.
