600 ml double cream
250 g mascarpone cheese
8 tbsp caster sugar
6 egg yolks
1,2 litres hot strong black coffee
1 tbsp marsala
1 tbsp coffee liqueur
450 g savoiardi biscuits (or sponge cake)
450 g fresh forest fruits (raspberries,
strawberries, redcurrants and blackberries)
wiped clean, stalks removed and
sliced if large
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- Put the cream, mascarpone and half the sugar in a bowl and whisk well until the sugar dissolves and the mixture is just thick.
- In another bowl, whisk the egg yolks with the remaining sugar for 10 minutes or until the mixture is quite thick, light and fluffy.
- Using a metal spoon, fold the egg mixture into the mascarpone mixture.
- Mix tugether the hot coffee, marsala and the coffee liqueur in a shallow bowl.
- Spoon a third of the mascarpone mixture into the bottom of a deep glass dish. Dip half of the biscuits, one at a time, into the coffee mixture and arrange in a layer over the mascarpone. Top with half the fruits.
- Spoon another third of the mascarpone mixture over the fruit and cover with the remaining coffee-dipped biscuits. Spread over the remaining mascarpone and arrange the remaining fruits attractively on top.
- Cover with plastic film and chill for at least 6 hours (or overnight) to set slightly. Serve chilled.
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