Last updated 6/12/2012 1:26:47 AM. Recipe ID 61379. Report a problem with this recipe.
Categories: Deserts, Italian
Yield: 8 Servings
250 g Sponge fingers
150 ml Black coffee
3 tb Cognac
250 g Mascarpone or cream cheese
4 tb Thick yoghurt
125 g Ricotta
100 g Icing sugar
1 ts Vanilla extract
3 Egg whites
1 ts Grated milk choclate
1 ts Finely ground coffee
ip half the sponge fingers in the mixed coffee and cognac, and put
in the bottom of a glass bowl. Blend mascarpone, yoghurt, ricotta,
sugar and vanilla extract until smooth. Whip the egg whites until
stiff and fold into mixture. Spoon half of the mixture in the bowl.
Cover with the remaining sponge fingers, dipped in the coffee and
cognac mixture and spoon on the rest of the cream. Sprinkle the
surface with chocolate and ground coffee, cover and refrigerate for
several hours before serving.
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