48 Savoiardi or sponge fingers
1 large mug of strong black coffee
2 tablespoons brown sugar
3 tablespoons rum or brandy
500 g tub of Mascarpone cheese
4 tablespoons icing sugar
cocoa powder for dusting
Dissolve the sugar in the mug of coffee. Pour the coffee into a bowl along with a tablespoon of the rum or brandy. Dip the sponge fingers into the coffee mixture and place them in layers in a rectangular dish. Separate the eggs. Whisk the egg yolks and icing sugar together and then stir in the mascarpone and the remaining spirit, mix well. In a separate bowl whisk the egg whites until stiff and fold into the mascarpone mixture. Spread a layer of the mascarpone mixture in the centre of the sponge fingers and the rest over the top of them. Dust generously with the cocoa powder and refrigerate for a few hours before serving.
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