Wednesday, September 14, 2011


Perfect for entertaining, this dish can be prepared in advance so there's little fuss on the day.

Ingredients (serves 12)
5 eggs, separated
2/3 cup caster sugar
500g mascarpone cheese, softened
1 teaspoon vanilla extract
1 cup thickened cream, whipped
1 tablespoon instant espresso coffee powder
2 cups boiling water
2 x 250g packets sponge finger biscuits
6 passionfruit, halved
500g strawberries, sliced
125g raspberries
125g blueberries
Dark chocolate curls, to serve
1. Using an electric mixer, beat egg yolks and sugar together in a bowl for 5 to 6 minutes or until pale and creamy. Fold in mascarpone and vanilla. Fold cream into mascarpone mixture.
2. Beat eggwhites in a bowl until stiff peaks form. Fold into mascarpone mixture. Cover with plastic wrap. Refrigerate for 30 minutes.
3. Dissolve coffee powder in boiling water. Working quickly, dip half the biscuits, 1 at a time, in coffee to coat. Place, in a single layer, over base of a 2.8 litre capacity, 6cm-deep, 21cm x 32cm serving dish.
4. Spread half the mascarpone mixture over biscuits. Top with passionfruit pulp and half the strawberries. Repeat layers with remaining biscuits, coffee mixture and mascarpone mixture. Cover. Refrigerate for 4 hours.
5. Top with raspberries, blueberries and remaining strawberries. Sprinkle with chocolate. Serve. 

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