The truth is that life is delicious, horrible, charming, frightful, sweet, bitter, and that is everything.
~ Anatole France
(Recipe to come after we conduct taste tests!)
3 eggs, separated
2 cups espresso, cooled (I used instant coffee – make this VERY strong – with at least 3 times the amount of coffee powder you’d usually use with that amount of water)
4 tbsp French Vanilla Kahlua (or other Kahlua/brandy)
4 tbsp caster sugar
250g mascarpone cheese
170ml thickened or whipped cream (optional)
16 large sponge fingers
Dark chocolate, chopped, or cocoa powder
6 ramekins for serving
Prepare the espresso and chill it in the fridge/freezer till it is at least room temperature.
- Beat egg yolks and sugar until thick and pale. Add the mascarpone cheese and kahlua/brandy, and beat the mixture until just combined. Fold in the thickened cream if using.
- In a separate bowl, beat egg whites until soft peaks form. Fold the egg whites into the mascarpone mixture.
- Spoon one tablespoon of the mixture into each ramekin, using the back of the spoon to spread it across the bottom. Break the sponge fingers to fit the ramekins, dip them in the espresso and shake them so they are not dripping, and arrange them in a tight, single layer on top of the mixture. Spread another layer of mixture on top, followed by another layer of sponge fingers. Finish with a final layer of mixture, then sprinkle the chopped chocolate bits or cocoa powder evenly over it.
- Cover the ramekins with plastic wrap and refrigerate them for at least 6 hours before serving.
- Yields 6 servings.