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  • 5:00 Prep
  • 12 Servings
  • Advanced


  • 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


  • 1
    Using 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.
  • 2
    Beat eggwhites in a bowl until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap. Refrigerate for 30 minutes.
  • 3
    Dissolve 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.
  • 4
    Spread 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.
  • 5
    Top with raspberries, blueberries and remaining strawberries. Sprinkle with chocolate. Serve.

Source: taste.com.au


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