This well-loved classic is still ever so delicious!
- Makes : 10-12 |
- Difficulty: a little cumbersome
- Prep Time : 40 mins |
- Cook Time : 0 mins
5 eggs, separated
180 g castor sugar
150 g mascarpone
150 g ricotta
350 ml cold strong coffee
3 T brandy
24 to 36 sponge finger biscuits (depending on size of dish)
Dark chocolate (about half of a small slab), grated
Beat the egg yolks and the castor sugar until the mixture is light and fluffy and leaves a ribbon trail when dripping from the whisk. Add the mascarpone and ricotta and beat lightly until the mixture is smooth.
Whisk the egg whites in a clean, dry glass bowl until soft peaks begin to form. Fold the fluffy egg whites into the creamy mixture.
Pour the coffee and brandy into a shallow dish and dip enough biscuits into the mixture to cover the base of a 30 x 25 cm dish. The biscuits should be well-soaked without breaking up and being too soggy. Arrange the biscuits in a tightly packed layer in the base of the dish.
Spread half of the mascarpone and ricotta mixture over the biscuits and add another layer of soaked biscuits. Top with the remaining half of the mixture, smoothing it neatly.
The flavour is best if this dish is made and left in the refrigerator overnight.
Dust with the grated chocolate just before serving.