Ingredients
6 eggs
200g sugar
1kg mascarpone
1 tsp vanilla paste
90ml strong black coffee
50ml Kahlua coffee liqueur
50ml brandy
1 pkt lady fingers (sponge fingers)
Method
Mix the eggs, sugar and vanilla paste until pale and fluffy.
Add mascarpone to egg and sugar mix and beat until smooth. Put mix into a piping bag.
Mix espresso, Kahlua and brandy together in bowl.
Soak one sponge finger at a time in the coffee/brandy mixture, break in half and place in bottom of a glass. Layer with the marscapone cream and repeat with another sponge finger. Then dust with cocoa powder.
Recipe provided by Nova, Dunedin. Recipe requested by Debbie Steel, of Alexandra.
If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 517, Dunedin, fax 474-7422, or email odt.features@odt.co.nz, including your name, address and a daytime telephone number, and we will request it.
