serves 6 - 8
3 large free-range eggs, separated
½ cup caster sugar
20 lady fingers
½ cup espresso or strong coffee
2 Tbsp Marsala, Lustau San Emilio Sherry or Lustau Muscat sherry (optional)
Beat the egg yolks and caster sugar until thick and creamy. Fold this into the mascarpone until thoroughly blended. Whisk egg whites with a pinch of sugar until stiff but not dry. Gently fold into the mascarpone mixture.
Mix the espresso coffee and Marsala together. One by one, dip 10 of the lady fingers into this mixture, then lay side by side to cover the bottom of a flat serving dish. Spread ½ of the mascarpone mixture over this. Repeat with the remaining lady fingers and mascarpone mixture. Dust top heavily with cocoa. Cover and refrigerate for a few hours before serving.
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