Coffee and Mascarpone Slice

Base

• 1 Sheet ready rolled short crust pastry
• 2/3 Cup water
• 2 Tablespoons caster sugar
• 2 Tablespoons Wicked Chocolate dip
• 1 teaspoon Coffee Essence

Mascarpone cream

• 4 egg yolks
• 1/3 Cup caster Sugar
• 250g tub mascarpone Cheese, softened (can be replaced with cream cheese)
• 300ml Carton Cream
• 250g Packet sponge fingers
• Cocoa for dusting

40 min – Prep Time

12 Hours – Setting Time

12 Servings

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.