By Drum Digital
19 September 2014

Perfect portable desserts! We tweaked this classic Italian layered dish and made it in jars so they’re easy to take on a picnic.

Serves 4

Preparation: 25 min

Chilling: 2 hours

4 eggs, separated

250 ml (1 c) caster sugar

500 g mascarpone cheese

5 ml (1 t) vanilla extract

250 ml (1 c) cold strong coffee

splash of Cape Velvet liqueur (optional)

200 g finger biscuits

250 g caramel condensed milk

cocoa powder for dusting

Whisk the egg yolks and caster sugar together in a large mixing bowl until light and frothy. Mix in the mascarpone and vanilla extract until well combined then set aside.

Whisk the egg whites in a clean bowl until stiff. Add a spoonful of the beaten egg whites to the egg yolk mixture and stir through. Add the rest of the egg whites and fold through gently.

Mix the coffee and liqueur (if using) in a wide bowl. Dip the finger biscuits in the liquid then arrange on the base of 4 glass jars. Reserve a few for garnish.

Carefully spread a layer of the mascarpone mixture on top and spoon in a few tablespoons of the caramel. Repeat with the rest of the ingredients, ending with a layer of the mascarpone mixture.

Dust with a little cocoa powder and garnish with the reserved finger biscuits. Chill in the fridge for 2 hours before serving.

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