November 13, 2018
Comfort Food, Desserts, Alcohol,
Italian, Cooking For A Crowd, Birthday, Entertaining, Father's Day, Ladies Luncheon, Mother's Day, Sunday Dinner, Electric Mixer, Refrigerator, Stove Top, Vegetarian, Sugar, Chocolate more
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"From our weekday newspaper The West Australian. Times are estimated and have not included 2 to 3 hours refrigeration time."
To make the sugar syrup, combine the sugar and 1/2 cup water (125ml) in a small saucepan and bring to the boil over medium heat to dissolve the sugar and then remove and set aside to cool.
Whisk egg yolks and sugar in a large bowl until creamy, then whisk in the mascarpone and liqueurs for about 2 minutes or until the mixture is thick like piping cream and set aside.
To make the meringue, combine the caster sugar and 4 tablespoon of water in a saucepan over medium heat and bring to softball stage (115C) using a sugar thermometer to check the temperature and when the sugar is nearly at temperate, place the egg whites in an electric mixer fitted with the whisk attachment and start to whisk on high speed and the whites should be frothy when the sugar reaches 115C.
Slowly and carefully pour the syrup into the egg whites in a thin stream, then whisk on high speed for 5 minutes and then add the espresso to the cooled sugar syrup and warm slightly and briefly dunk a few biscuits at a time in the mixture until well soaked but not falling apart, shaking off any excess liquid and line the bottom and sides of a large ceramic bowl with half the soaked biscuits, then sprinkle half the chopped chocolate over the biscuits/cookies.
Fold the meringue into the mascarpone mixture and then spoon half over the biscuits in the bowl, filling it halfway and place another layer of soaked biscuits on top and sprinkle with the rest of the chocolate and cover with remaining mascarpone mixture.
Snooth the top and dust with the cocoa powder and refrigerate for 2 to 3 hours before serving.
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