This Italian classic is always a hit at dinner parties and family gatherings. Try this easy (but delicious!) recipe and serve it in Consol jars to wow your guests next time you entertain.
Ingredients Needed
| Amount | Ingredient |
|---|---|
| 6 X 250ml | Consol Food jars |
| 2 pack | Boudoir biscuits |
| 4 | Eggs, separated and at room temperature |
| 100ml | Black coffee, cooled |
| 450g | Mascarpone, at room temperature |
| Cocoa powder | |
| 1/4 cup | Kahlua or Amarula for a South African twist (optional; use 200ml of coffee if you’d prefer not to use alcohol) |
Instructions
- Whisk three of the egg whites until they are stiff, and then set to one side.
- Add all four egg yolks to the caster sugar, and whisk until pale. Add the mascarpone, and whisk in slowly, a little at a time until smooth and well-combined.
- Fold the three whisked egg whites into this mixture with a large spoon.
- If you’re using Kahlua or Amarula, stir it into the coffee and pour into a shallow bowl. If you’re not using alcohol, pour the coffee into the bowl.
- Break the Boudoir biscuits in half, depending on the size of the jar you’re using. Dip biscuit pieces into the coffee for a few seconds, then use them to cover the base of each jar.
- Spoon some of the mascarpone mixture on top. Sprinkle with cocoa powder.
- Repeat the layers, finishing with mascarpone and cocoa, until the jars are filled.
- Top with grated chocolate.
- Refrigerate for 6-8 hours before serving.
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