Ingredients
-
5 eggs, separated
-
2/3 cup caster sugar
-
500g mascarpone cheese, softened
-
1 teaspoon vanilla extract
-
1 cup thickened cream, whipped
-
1 tablespoon instant espresso coffee powder
-
2 cups boiling water
-
2 x 250g packets sponge finger biscuits
-
6 passionfruit, halved
-
500g strawberries, sliced
-
125g raspberries
-
125g blueberries
-
Dark chocolate curls, to serve
Method
-
1Using an electric mixer, beat egg yolks and sugar together in a bowl for 5 to 6 minutes or until pale and creamy. Fold in mascarpone and vanilla. Fold cream into mascarpone mixture.
-
2Beat eggwhites in a bowl until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap. Refrigerate for 30 minutes.
-
3Dissolve coffee powder in boiling water. Working quickly, dip half the biscuits, 1 at a time, in coffee to coat. Place, in a single layer, over base of a 2.8 litre capacity, 6cm-deep, 21cm x 32cm serving dish.
-
4Spread half the mascarpone mixture over biscuits. Top with passionfruit pulp and half the strawberries. Repeat layers with remaining biscuits, coffee mixture and mascarpone mixture. Cover. Refrigerate for 4 hours.
-
5Top with raspberries, blueberries and remaining strawberries. Sprinkle with chocolate. Serve.
Source: taste.com.au
Discussion about this post