| Recipe Instruction: |
1 1/4 Cups Hot Water
1 1/2 Tbsp Nescafe Coffee, preferably Expresso
3 Tbsp Coffee Liqueur (e.g. Kahlua)
2 Eggs separated
300g Tatua Farms Mascarpone
1/4 Cup Icing Sugar
1 Tbsp Coffee Liqueur, extra
250g Sponge or Sponge Finger Biscuits
Nestle Cooking Chocolate Grated |
Method:
- Combine hot water and coffee. Stir in coffee liqueur.
- Beat egg whites until peaks just fold over when beater removed.
- Beat Mascarpone, egg yolks, icing sugar and extra coffee liqueur together until thickened. Fold in egg whites.
- If using sponge cut to make finger biscuits. Brush coffee mixture over sides of sponge fingers. Arrange a layer of sponge over base of the shallow dish.
- Layer in half mascarpone mixture, then remaining sponge. Top with mascarpone mixture, sprinkle over grated chocolate. Cover and chill for 4 hours or overnight.
- Cut into squares and serve.
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