prep 0:20 total 0:30
Seprate eggs; beat together yolks and icing sugar. Add mascaprone and sherry; mix together. Beat egg whites until soft peaks form; fold into mascarpone mixture. Combine espresso and liquer; dip sponge fingers into mixture and place in deep dish pan until bottom is covered. Top with some of the mascarpone mixture, then cover with another layer of fingers. Cover with remaining mascarpone mixture. Dust top with cocoa powder. Chill 4 or more hours and serve. Enjoy.
This recipe is authentic Italian and perfected by "neil marriot," the best pastry chef in the world.......g....
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