Prep 0 mins
Cook 0 mins
A very naughty dessert for special occasions. Fantastic with coffee. You can make it ahead of time and keep it for a couple of days in the fridge. Well worth the effort.
- 1 sheet ready rolled shortcrust pastry
- 2⁄3 cup water
- 2 tablespoons caster sugar
- 2 teaspoons instant coffee
- 1⁄3 cup liqueur, of choice
- 4 egg yolks
- 1⁄3 cup caster sugar
- 250 g mascarpone cheese, softened
- 300 ml cream
- 1 (250 g) packet ladyfingers (sponge fingers)
- cocoa, for dusting
- Place the pastry sheet on a greased baking tray and prick over with a fork.
- Bake at 180 degrees C for about 10 minutes until it's golden brown.
- Cool and trim to fit a 23cm square cake tin.
- Place the water, 2 tablespoons sugar and coffee in a small saucepan and stir over a gentle heat until sugar is dissolved.
- Remove from the heat and add the liqueur.
- To prepare the mascarpone cream place the egg yolks and sugar in a heat-proof bowl over a saucepan of simmering water.
- Beat for 5 minutes until mixture is thick.
- Remove from the heat and continue beating for a few minutes until it cools down.
- Blend in the mascarpone.
- In another bowl whisk the cream until its stiff and fold into the mascarpone mix.
- Line the base and sides of a 23cm square cake tin with plastic wrap.
- Spread 1/3 of the cream mixture into the tin.
- Dip half the sponge fingers completely into the coffee syrup mixture and press them gently onto the cream mixture.
- Spread with half the remaining cream mix and top with the rest of the dipped sponge fingers.
- You only want to dip the sponge fingers, not soak them, they should still be firm.
- Spread with the rest of the cream mixture and put the pastry sheet on top.
- Cover with plastic wrap and refridgerate overnight.
- To serve, invert the slice onto a board so that the pastry is the base.
- Remove the plastic wrap.
- Cut into squares and serve dusted with cocoa powder and with mixed fresh berries.