This desert derived its name from the Italian for 'pick-me-up', because of the brandy and strong coffee used as flavourings.
397 g can Sweetened Condensed Milk
450 g (1 lb) mascarpone cheese
3 tablespoons Marsala wine or brandy
150 ml (1/4 pint) cold strong black coffee
100 g (4 oz) sponge fingers
2 tablespoons cocoa powder
450 g (1 lb) mascarpone cheese
3 tablespoons Marsala wine or brandy
150 ml (1/4 pint) cold strong black coffee
100 g (4 oz) sponge fingers
2 tablespoons cocoa powder
method
1. In a mixing bowl, beat together the Milk and mascarpone.
2. In a shallow dish, mix together the Marsala wine or brandy with the coffee. Take one sponge finger at a time, and dip it into the coffee mixture, holding it in for a few seconds but taking care not to let it become soggy.
3. Line a trifle dish with half the coffee-dipped sponge fingers. Spoon over half the milk and cheese mixture. Sift over a generous dusting of cocoa.
4. Cover with another layer of sponge fingers, cream and cocoa, then chill for at least 30 minutes before serving.
NOTE: Mascarpone is a rich smooth Italian cream cheese available in supermarkets and delicatessens.
2. In a shallow dish, mix together the Marsala wine or brandy with the coffee. Take one sponge finger at a time, and dip it into the coffee mixture, holding it in for a few seconds but taking care not to let it become soggy.
3. Line a trifle dish with half the coffee-dipped sponge fingers. Spoon over half the milk and cheese mixture. Sift over a generous dusting of cocoa.
4. Cover with another layer of sponge fingers, cream and cocoa, then chill for at least 30 minutes before serving.
NOTE: Mascarpone is a rich smooth Italian cream cheese available in supermarkets and delicatessens.
serving amount
serves 6 - 8
rate this recipe
8.0
out of 10
1 user has helped to rate this recipe.
|
1 comments
| |||
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
