By admin
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

1 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.

2 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.

3 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.

4 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.

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

-- Hope Malau

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