Prep Time |
Servings |
45 Min |
6 Servings |
Β
IngredientsΒ
- 2 eggs separatedΒ Β
- ΒΌΒ cup caster sugar Β Β
- 250g mascarpone cheeseΒ
- 300ml creamΒ
- 300g plain sponge cake or Savoradi biscuitsΒ
- 1 cup strong espresso coffee cooledΒ Β
- 250g strawberries hulled and choppedΒ Β
- 125g blueberriesΒ Β
- 125g raspberriesΒ Β
- 1 scoopΒ Red Shot
Method
Beat egg yolks and sugar until pale and creamy. Stir in mascarpone.Β
Beat cream until stiff peaks form. Fold into egg and mascarpone mix.Β Β
Refrigerate for 30 mins.Β Β
Combine coffee and Bailey liqueur cream. In a separate bowl, combine all berries andΒ Red ShotΒ together.Β Β
Cut the sponge into 1cm cubes.Β Β
Assemble
Place 4 pieces of sponge into the bottom of a glass. Pour over 25ml of coffee Baileyβs mix.Β Β
Press the cake with the coffee mix into the base of the glass with a spoon.Β Β
Top with 2 tablespoons of mascarpone mix. Then add 1 heaped tablespoon of berries.Β Β
Repeat with the sponge, coffee mix, mascarpone and berries and lastly another layer of mascarpone.Β Β
Dust withΒ Red ShotΒ powder. Enjoy.Β Β