About this recipe:A rich, delicious Italian layered dessert of mascarpone custard, whipped cream and coffee soaked biscuits.
6 egg yolks
150g caster sugar
300ml double cream
1/2 teaspoon vanilla extract
500g mascarpone cheese
60ml strong filter coffee, room temperature
2 tablespoons rum
175g boudoir biscuits
1 tablespoon best quality cocoa powder
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Method Prep:35min › Cook:10min › Extra time:6hr5min › Ready in:6hr50min
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour.
In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
In a small bowl, combine coffee and rum. Split biscuits in half lengthways and drizzle with coffee mixture.
Arrange half of soaked biscuits in bottom of an 18x28cm dish. Spread half of mascarpone mixture over biscuits, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.
This was my first pudding and a great success.
I found that there wasn't enough coffee and rum to soak the biscuits, so I kept adding more until they were all damp. I ended up using four times as much as the recipe recommended. This seemed to go down well, but was pretty intense. Might go with a modest triple dose next time and rely on the custard to soften any dry patches of biscuit.
As a beginner, I found that preparation time was almost two hours rather than the 35 minutes advertised. But everything was easy. Make sure you stir very rapidly when the custard is boiling to avoid it sticking to the pan and burning.
Buying all the ingredients for the first time was a costly exercise: £30 including the bottle of rum. Now I have the stuff it should cost me £7.50 to make another one.
Thanks for the recipe, Christine. - 09 Aug 2011