Summer chocolate pudding

Recipe from: 12/1/1992 12:00:00 AM
Ingredients 12
Servings 1


Serving Change
  • fruit of your choice
  • 125
    sponge finger biscuits
  • 200
    strong Nescafé filter coffee
  • 50
    Grand Marnier or any orange liqueur
  • 150
    milk chocolate
  • 4
    egg yolks
  • 40
    castor sugar
  • 10
    vanilla essence
  • 250
    mascarpone, keep refrigerated until needed
  • 5
    egg whites
  • grated chocolate


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.

Read more on: dairy  |  microwave

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