Lisa Marriott of York, UK, writes: "You may not realise this but the English, while not contributing a great deal to world cuisine are great at puddings! I know that Tiramisu is Italian, but creme brulee (despite its name) is English, as are all the great puddings, English trifle another good one ... I could go on." We thank Lisa for this contribution. (We have provided the US equivalent of the metric measurements here, but they are only approximate.)
Ingredients
Directions
- EGGS, 4 separated
- ICING SUGAR, 100 grams (about a quarter-cup)
- MASCARPONE CHEESE, 500 grams (about a pound)
- STRONG COFFEE, 125 ml (about 4 oz. or a half-cup)
- AMARETTO, 20 ml (Arametto is best; if not available, use brandy) (about 1-1/2 tbs.)
- SPONGE CAKE or LADYFINGERS, 200 grams (about a half-cup)
- BITTERSWEET CHOCOLATE, 2-1/2 oz. grated
- COCOA POWDER, 3 tbs
- Spread out the sponge fingers on a tray, and brush with the coffee using a pastry brush, until soaked but not soggy (you should be able to hold it without it collapsing).
- Mix egg yolks with the icing sugar and the amaretto, whisk (with electric whisk) until light and creamy (the color of the mixture should lighten).
- Stir in the mascarpone into this mixture.
- Whisk the egg whites until they form stiff peaks(you should be able to turn the bowl upside down and the whisked egg whites not slip out).
- Gently but thoroughly fold into the mascarpone mixture.
- In a glass dish (preferably square/oblong) put alternate layers of cream mixture and biscuit - starting and finishing with the cream mixture.
- Leave for at least 3 hours to chill in the 'fridge. Preferably overnight.
- Dust the top with cocoa powder.
- Eat and get fat!
