Ingredients
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Method
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Egg cream
Whisk the egg yolks with half of the sugar until pale and creamy, then fold in the mascarpone.
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Whisking
Whisk the egg whites with the remaining sugar to stiff peaks, then gently fold them into the mascarpone cream.
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Layering
Dip the sponge fingers briefly into the cooled coffee, then arrange them snugly side by side in the base of a dish.
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Assembling
Spread cream over the sponge fingers, then add another layer of coffee-soaked sponge fingers and cream.
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Chilling
Refrigerate the dessert for at least 4 hours so the flavours meld and the cream sets.
| Nutrient | Total (8 servings) | 1 servings |
|---|---|---|
| Energy | 3 540 kcal | 442 kcal |
| Fat | 220 g | 28 g |
| of which saturates | 117 g | 15 g |
| Carbohydrates | 314 g | 39 g |
| Protein | 90 g | 11 g |
| Fibre | 7,0 g | 0,9 g |
An estimate calculated from the raw weight of the ingredients. Source: USDA FoodData Central.
Allergens and diets Based on the ingredients, it shows which common allergens the recipe contains and which diets it suits (e.g. gluten-free, dairy-free). For sensitive digestion, high-FODMAP and lactose-containing ingredients are listed separately. For information only; always check the actual products.
Contains: gluten, milk, egg
For sensitive digestion: cream cheese (lactose), ladyfingers (high-FODMAP or lactose-containing ingredients)
The labels are based on ingredient names, for information only and not medical advice. With a severe allergy or condition, check the actual products and ask your doctor.
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