Summer chocolate pudding

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Dairy

By Food24 November 03 2009
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Ingredients (12)

fruit
125.00 g sponge finger biscuits
200.00 ml filter coffee — strong
50.00 ml grand marnier — or orange liqueur
150.00 g milk chocolate
4.00 eggs — just the yolks
40.00 g castor sugar
10.00 ml vanilla — essence
250.00 g mascarpone cheese — refrigerated
5.00 eggs — white
to serve — to serve
chocolate — grated
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Method:

1. Mix the coffee and liqueur together. Dip sponge finger biscuits into liquid until soaked but not soggy. Place biscuits in a rectangular or square glass dish, and set aside.
2. Melt chocolate in the microwave oven or in a bowl over a saucepan of hot water. Remove from heat, and cool.
3. In an electric mixer, beat the yolks, sugar and vanilla until thick, light and the bulk has trebled. Mix in the mascarpone and cooled melted chocolate (taking care not to overbeat or it could well turn to butter).
4. Whip the egg whites until firm but not dry, and fold into egg yolk mixture. Spoon mixture to cover biscuits, smooth over top and refrigerate for at least 4 hours.
TO SERVE: Grate a little extra chocolate over top. Fresh strawberries, orange segments or thickly sliced banana will complement this dessert beautifully and tone down the richness of the mascarpone.



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