INGREDIENTS
3 cups (750ml) strong black coffee, cooled
3 tablespoons dark rum
2 eggs, separated
3 tablespoons caster sugar
250g mascarpone
1 cup cream (250ml) whipped
1 teaspoon vanilla essence
16 large savoiardi biscuits
2 teaspoons dark cocoa powder
METHOD
- Step 1.)
- Put the coffee & rum in a bowl. Using electric beaters, beat the egg yolks & sugar in
a small bowl for 3 minutes, or until thick & pale. Add the mascarpone and vanilla essence &
beat until just combined. Fold in the whipped cream with a metal spoon. - Step 2.)
- Beat the egg whites until soft peaks form. Fold quickly & lightly into the cream
mixture with a metal spoon, trying not to lose the volume. - Step 3.)
- Dip half the biscuits, one at a time, into the coffee mixture. Drain off any excess
coffee & arrange in the base of a deep serving dish. Spread half the cream mixture over the
biscuits. - Step 4.)
- Dip the remaining biscuits and repeat the layers. Smooth the surface and lightly
dust with cocoa powder. Refrigerate for 2 hours, or until firm, to allow the flavours to
develop.