Servings:
12
Preparation time: 5 hours
You
will need
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
- 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.
- Beat eggwhites in a bowl until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap. Refrigerate for 30 minutes.
- 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.
- 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.
- Top with raspberries, blueberries and remaining strawberries. Sprinkle with chocolate. Serve.
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