Coffee and Mascarpone Slice

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READY IN:
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Cool.
  • 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.
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