Ingredients
Method
Combine instant coffee and boiling water in a shallow bowl. Stir in marsala and Kahlua.
Beat egg yolks and sugar in a medium bowl with an electric mixer until light and fluffy (about 4-5 minutes).
Fold in mascarpone. Add extra marsala into egg yolk mixture until just combined.
Beat egg whites and extra sugar in
a clean small bowl with an electric mixer until soft peaks form. Gently fold egg white mixture into mascarpone mixture. Fold in thickened cream.
Dip half the biscuits, one at a time, for 1-2 seconds only into coffee mixture. Arrange biscuits in a single layer of a 2 litre (8-cup capacity) square or rectangular dish.
Spread half mascarpone mixture over biscuits. Repeat with remaining biscuits and mascarpone mixture. Cover and refrigerate overnight.
ESPRESSO DRIZZLE
Combine all ingredients in a small pan. Cook, stirring, over medium heat until sugar has dissolved. Cook, uncovered, for 5 minutes or until thickened slightly.
Just before serving, dust top with sifted cocoa and pour over espresso drizzle.
Not suitable to freeze.
Marsala is one of Italy’s most famous fortified wines. For making desserts, choose a sweeter variety rather than a dry one.
From the Test Kitchen
If you have an espresso machine, make several short black coffees to make up 180ml instead of using instant coffee.
