Total Time
Prep 0 mins
Cook 0 mins

A fair bit of work, but well worth it. A rich but not overly sweet Italian dessert.

Ingredients Nutrition

Directions

  1. In a bowl, stir together cookie crumbs, sugar and coffee granules. Drizzle with butter, stirring until well combined.
  2. Press evenly into bottom and side of a 9-inch pie plate. Bake in the centre of a 375 degree F oven for 8 minutes. Let cool on a wire rack to room temperature.
  3. In a heatproof bowl over a saucepan of hot (but not boiling) water, melt chocolate, stirring occasionally. With a spatula or the back of a spoon, gently spread over inside of pie shell. Refrigerate for 10 minutes or until chocolate is stiff. (At this point the crust can be wrapped in plastic wrap and refrigerated of 2 days or frozen in an airtight container for a week. Bring to room temperature before continuing.)
  4. Filling: In a heatproof bowl, beat egg yolks until pale and starting to thicken.
  5. Place over a saucepan of simmering water. Add sugar in a thin steady stream, beating constantly until tripled in volume and has the consistency of softly whipped cream, about 4 minutes. Scrape down bowl occasionally. Remove from heat.
  6. In a small bowl, sprinkle gelatin over brandy; let stand for 1 minute. Beat into egg mixture for 30 seconds.
  7. Place Mascarpone in a separate large bowl. Beat in egg mixture on low speed until smooth.
  8. In another bowl, whip cream; fold into Mascarpone mixture. Transfer half into a separate bowl.
  9. Stir together liqueur, cocoa and coffee granules until granules are dissolved. Fold into one of the bowls.
  10. Scrape coffee mixture into prepared crust, smoothing with rubber spatula. Refrigerate for 15 minutes or until softly set.
  11. Gently spread remaining cheese mixture over top.
  12. Topping: With a fine sieve, sprinkle cocoa powder over pie. If desired, decorate edge of pie with chocolate shavings.
  13. Refrigerate for 6 hours or until fully set. (Pie can be covered and refrigerated for up to 2 days.)

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