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Recipe from: 6/1/2002 12:00:00 AM
Ingredients 9
Servings 10
Time 35 minutes, plus refrigeration time


  • 4
    large eggs, separated
  • 50
    castor sugar
  • 100
    sweet red jerepigo wine
  • 50
    dry white wine
  • 2
    tubs mascarpone cheese
  • 1
    mug of very strong filter coffee, cooled
  • 200
    coffee liqueur
  • 3
    3 x 100 g packs Italian finger biscuits(sponge fingers)
  • grated chocolate for sprinkling


15 minutes

Beat the egg yolks and castor sugar until creamy.
Transfer to a glass bowl over a saucepan of simmering water.
Gradually whisk in the wines.
Continue whisking until the custard is thick and fluffy and tastes cooked.
Remove from the heat and cool.
Whisk the egg whites until stiff. fold the mascarpone cheese into the custard mixture, then fold in the egg white.
Mix together the coffee and the coffee liqueur.
Spoon a layer of custard into a large glass bowl.
Dip the biscuits into the coffee liqueur mixture, then layer them on top of the custard layer.
Repeat layers, ending with a custard layer.
Sprinkle with chocolate and chill for at least three hours before serving.


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