A beautiful tasting dessert for the older refined palate. So easy to make, yet a step up on the ladder for any home entertainer.
40 min – Prep Time
12 Hours – Setting Time
Step one: Place the pastry sheet on a lightly greased baking tray. Prick all over with a fork bake in a moderate oven (180c) for about 10 minutes until golden brown.
Step two: Allow to cool on a wire rack. Trim to fit a 23cm square bake tin. Set aside.
Step three: Place water, sugar, coffee essence and chocolate dip in a small saucepan. Stir over gentle heat until sugar dissolved. Remove from heat. Allow to cool.
Step four: To prepare mascarpone cream: Place egg yolks and sugar in a heat proof bowl over a saucepan of gently simmering water. Beat for 3 to 5 Minutes or until mixture is thick. Remove from heat. Beat for a few more minutes or until cool. Blend in mascarpone.
Step five: In a clean bowl, whisk cream until stiff peaks form. Fold into mascarpone mixture.
Step six: Line base and sides of a 23cm square tin with plastic wrap. Spread a third of the cream into the tin.
Step seven: Dip half the sponge fingers quickly and completely into the chocolate dip. Press them gently onto the mascarpone layer until covered.
Step eight: Spread with half the remaining cream.. Top with remaining sponge fingers dipped in chocolate dip.
Step Nine: Spread with remaining cream. Top with pastry. Cover with plastic wrap. Refrigerate overnight.
Step ten: To serve, invert the slice onto a board, so that the pastry is on the base. Remove plastic wrap. Cut into squares. Serve dusted with cocoa.