For something a little different, try a little grated orange zest in the cream and dark chocolate shavings between each layer as well.
1. In a large mixing bowl, beat the heavy cream with one tablespoon of the sugar until it forms stiff peaks. In another bowl, whisk the egg yolks with the remaining sugar until creamy, then slowly incorporate the mascarpone. Add in the whipped cream and slowly mix until smooth. If you wish to add any orange zest to the cream, now’s the time.
2. Mix together the coffee and Marsala in a separate bowl. Briefly dip each biscuit in the coffee mixture, then arrange to cover the bottom of your chosen dish. Spread a layer of the cream mixture over the biscuits (add chocolate shavings here, if using), then start again with another layer of biscuits, then another layer of cream, etc. The number of layers will depend on the size of your dish – but make sure you end up topping it with a layer of cream.
3. To finish, dust with a fine layer of cocoa powder.
Cook's notes: 1 tablespoon equals 20mls and all eggs are 55-60g.
Recipe by Alice Oehr
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