Preparation time: 20 minutes

300g mascarpone cheese,
4 very fresh eggs yolks,
100g caster sugar,
200ml double cream,
100ml strong espresso cold,
25ml Tia Maria,
4 tablespoon of dark cocoa powder,
20 Savoiardi biscuits

Featured in:
September 2014

In a deep container lay the Savoiardi biscuits close together. Pour on the espresso with the Tia Maria liquor and sprinkle half of the cocoa evenly on the biscuit. Beat the egg yolks with the sugar until foamy and soft, then add the mascarpone cheese and set aside.

In a different bowl, whisk the double cream and gently fold in the mascarpone incorporating the cream. Spread the mascarpone mousse on the soaked biscuits and top with the remaining cocoa. Refrigerate overnight.

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Our Autumn issue is packed with delicious recipes and stories of local food heroes.The Autumn Issue of Good Taste Lincolnshire is out now! Make sure you pick up a copy when you are in your favourite foodie venue.There are lots of tasty ideas from Rachel Green, Celebrity Chef and The Lincolnshire Chef for the coming Autumn months. Huge thanks to the Editorial team for featuring our story, we're so grateful. Lincolnshire Life Magazine You can also download a copy here: www.lincolnshirelife.co.uk/product/good-taste-lincolnshire-autumn-2021/ ... See MoreSee Less

13 hours ago  ·