With Domenica Houlihan
Makes: 6 serves
Prep time: 30 minutes
2 eggs, separated
1/4 cup caster sugar
1 cup mascarpone
4 tablespoons of extra caster sugar
24 sponge fingers
2 double shots espresso coffee (you can use instant, make 1 cup of strong sweet coffee)
Vanilla or alcohol or other flavouring, add to the coffee
You'll need 6 lovely glasses
Whisk the egg yolks and caster sugar together until thick and creamy, add the mascarpone,and continue to whisk till thick, set aside.
Whisk the egg whites until almost stiff, add 2 tablespoons of the extra caster sugar, fold into the yolk-mascarpone mix.
Dip the sponge fingers into the coffee, and break each one in half, place in the bottom of each glass.
Spoon in some of the mascarpone mix, and repeat these steps until the glasses are all layered.
Finish with some grated chocolate.
Allow to stand for at least a couple of hours before eating, even better if made a day before.
(Broadcast: 26 July 2012)