We've got an easy peasy recipe here for making individual versions of this traditional Italian dessert. Perfect for coffee lovers, they combine espresso, mascarpone cheese and sponge fingers for a creamy and indulgent treat. Serve on a Sunday after your roast for the ultimate weekend feast.
- 1 large free-range egg yolk
- 1 tablespoon caster sugar
- 80g mascarpone cheese
- 40g whipping cream
- 4 sponge fingers, broken in half
- 60ml espresso coffee
- 1 teaspoon caster sugar
- 1 tablespoon Marsala
- 20g Green and Black's Dark Chocolate (85% cocoa)
Method1 Whisk the egg yolk and sugar until light and fluffy. Beat in the mascarpone.
2 Add the cream, and whip everything together until soft peaks form.
3 Place a spoonful in two glasses. Mix the sugar with the espresso, and dip the sponge fingers in it. Arrange on top of the cream. Splash over the Marsala.
4 Top with remaining cream, and finish with grated chocolate.
5 Refrigerate for 20 minutes before serving.
Nutrition InformationServes 2
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