- 568ml pot double cream
- 250g tub mascarpone
- 75ml marsala
- 5 tbsp golden caster sugar
- 300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
- 175g pack sponge finger
- 25g chunk dark chocolate
- 2 tsp cocoa powder
1.Put a 568ml pot double cream, 250g tub mascarpone, 75ml marsala and 5 tbsp golden caster sugar in a large bowl.
2.Whisk until the cream and mascarpone have completely combined and have the consistency of thickly whipped cream.
3.Pour 300ml strong coffee (made with 2 tbsp coffee granules and 300ml boiling water) into a shallow dish.
4.Dip in a few of the 175g pack of sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the sponge fingers, then spread over half of the creamy mixture.
5.Using the coarse side of the grater, grate over most of the 25g dark chocolate. Then repeat the layers (you should use up all the coffee), finishing with the creamy layer.
6.Cover and chill for a few hours or overnight. This can now be kept in the fridge for up to 2 days.
7.To serve, dust with 2 tsp cocoa powder and grate over the remainder of the chocolate.
Small cups of burnt sugar cream with chocolate
- ingredients for 4 people:
- 200g dark chocolate
- 4dl fresh sour cream
- 3 yolks
- 45g zagar cough
- 1 cinnamon stick
Pour the cream into a saucepan, add the cinnamon and simmer on low heat until it boils. Turn off the heat and let it cool for 20 minutes, then remove the cinnamon. Meanwhile, cut the chocolate into fine scales and put it in the cream, then simmer again, stirring until the whole composition melts well. In a bowl, beat the egg yolks with the powdered sugar and a pinch of salt until you get a foam: incorporate the cream into the chocolate, pouring it little by little and stirring constantly. Divide the cream into four individual cups and place them in a tray with high edges. Pour hot water into the pan up to half the height of the containers and boil them in a bain-marie in a hot oven at 180 ° C for about 30 minutes, until the cream hardens. Remove from your cooler, then put the cups in the fridge and leave for at least 4 hours. Before serving, sprinkle the surface of the cream with caster sugar and place the cups under the oven rack to caramelize the sugar.