“Yep, I’ve put my name to this recipe which is a BIG statement and I’m ready to share it with you all! Whenever I’m invited to celebrate a special occasion there is also mostly always a request to make my signature dish. I’ve been asked many a time to share my recipe which I’ve managed to keep a secret, until now!! So here goes ….”
“Please note: I’ve added a little chocolate to this recipe to make the most of the leftovers from the Easter celebrations. For a traditional take, a dusting of cocoa to serve is how I would normally present this classic dessert.
This dish is ALWAYS made with LOVE for family and friends.”
- 1 cup of freshly brewed espresso coffee
- 4 tablespoons of liqueur - I prefer to use sweet sherry but you can also use marsala. I also prefer to use less alcohol than most recipes call for which I think is the trick.
- About 30 savoiardi biscuits (Sponge biscuits)
- 5 free range eggs, separated
- 1 cup of superfine caster sugar
- 375g of mascarpone cheese
- Easter egg chocolate, roughly chopped (Dark chocolate is best)
- Cocoa for dusting
- Put on the moka and make one whole cup of the good stuff. Allow to cool and set aside for later.
- Using an electric mixer, beat the egg yolks with the sugar until pale and fluffy. Add the marscarpone and beat until all combined and creamy.
- Whisk the egg whites until soft peaks form. Gently poor the egg whites into the mascarpone mixture and fold in - this is where the love comes into it! - Dip the savoiardi into the coffee/alcohol and arrange to cover the bottom of a large ceramic or glass dish.
- Spread half the mascarpone mixture over the layer of biscuits until smooth and even. If you want to add some chocolate, now is the time to do it! Scatter a good helping of leftover Easter egg chocolate and repeat the layers.
- Cover with plastic wrap and place in the refrigerator to chill.
- ** Make it the night before to soak up all that yumminess ** Take out of the refrigerator 10 minutes before serving and dust with cocoa = PERFECTION!