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8 tablespoons rum 4 tablespoons brandy 6 tablespoons strong black coffee 15-18 sponge fingers 14 ounces Mascarpone 2 eggs 4 tablespoons icing sugar 5 fl ounces double cream (or whipping cream for a lower fat version or half cream for even lower fat) 1 tablespoon cocoa powder Chocolate Curls (garnish) |
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Mix together half the rum, the brandy and coffee. Arrange the sponge fingers at the bottom of a shallow dish and pour the liquid evenly over them.
Mix together the Mascarpone, egg yolks, remaining rum and the icing sugar. Whip the egg whites and gently mix with the cheese mixture. Spoon over the soaked sponge fingers and place in the fridge for at least two hours before serving. To finish, whisk the cream and spread over the pudding. Dust with cocoa using a sieve and sprinkle with chocolate curls. Serve with light biscuits. |