Makes eight

Esquire (UK) - - Style - the­whiskyex­change.com

• 200ml espresso or very

strong cof­fee

• 75ml dark rum

• 200ml wa­ter

• 4 eggs, sep­a­rated • 200g caster sugar • 300g mas­car­pone • Co­coa pow­der

• 1 packet of savoiardi

sponge fin­gers (24) • 100ml of Marsala wine


Dis­solve 50g of sugar in the hot cof­fee. Add the rum and the wa­ter and set aside.

Whisk the egg whites in a large bowl un­til they are stiff. Put the egg yolks in a sep­a­rate mix­ing bowl with the re­main­ing sugar and the Marsala. Whisk un­til pale and fluffy, add the mas­car­pone and gen­tly stir it in. Fold the contents of the two bowls into each other and leave the whole lot cool­ing in the fridge for half an hour.

Take eight glass tum­blers. Dip a sponge fin­ger in the cof­fee mix­ture un­til soaked through and place in the bot­tom of the first glass. Re­peat for all the oth­ers. Spoon over 1tb­spn of the mas­car­pone cream and cover with co­coa pow­der. Re­peat for all the oth­ers. Do this twice more in each glass un­til the glasses are full but do not fin­ish the fi­nal layer with co­coa pow­der.

Place tum­blers in the fridge overnight and the next day, just be­fore serv­ing, lib­er­ally dust the tops with co­coa pow­der.

Use a qual­ity rum for the sig­na­ture base flavour of the dessert Ha­vana Club Cuban, £19/70cl;

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