Every year for as long as I can remember I've cringed at the thought of having to make this desert on request. Not anymore, this recipe takes the cake!
- 1 cup of castor sugar
- 6 egg yolks
- 250g tub of Mascarpone cheese
- 2 cups thickened cream, plus an extra half cup set aside
- 2 tablespoons of milk
- 1 block of milk cooking chocolate
- 2 tablespoons of Nutella
- 1 packet of Italian lady fingers (Savoiardi)
- 1 cup espresso, cold
- 1/2 cup Tia maria
First thing you need to do is take out the mascarpone so that it comes to room temperature while you prepare.
Whip the cream to soft peaks and set aside.
Place the sugar and egg yolks into a bowl and rest it above a saucepan of lightly boiling water. Use a whisk to stir it continuously for at least 10 minutes, it will end up looking thick and pale. Give it a final fast whisk for a minute when you take it off the heat to thicken and cool it a little.
Whisk in the mascarpone until the mixture is smooth. Gently fold in the whipped cream so the mixture is thick yet aerated. Set aside.
Melt the block of chocolate, Nutella, 1/2 cup of cream and milk together to make a smooth ganache. Set aside.
Mix the espresso and Tia maria together in a bowl ready for assembly.
Choose a decorative serving dish, start with the Nutella ganache, pouring in 1/3 of the mixture. Follow with a layer of biscuits, dipping each biscuit in the coffee mixture for only 3 seconds (this is important! Any longer and they will turn to mush). Spoon over half of the cream mixture and repeat this process once more, forming 2 layers. Finish with a decorative swirl drizzle of the remaining Nutella ganache and refrigerate overnight.
It tastes like perfection!!
