Sunday, December 22, 2013



for 4-5 small glasses


250g mascarpone cheese,room temperature
150ml double cream, cold
2 egg yolks,room temperature
2 łyżki icing sugar (less if your sponge fingers are covered with sugar)
100g sponge fingers(around 8 ), broken into smaller pieces
100ml freshly squeezed orange juice
40ml cointreau (in adult's version of course)
2 oranges,peeled and white pith removed from around the flesh,chopped
40g dark chocolate, grated
50g pistachios without the shell


1. Bring 1/4 water to boil in a medium pot and turn the heat right down. Put the egg yolks and sugar into a metal bowl and place over the boiling water(make sure the bowl doesn't touch the water) and whisk it with an electric mixer until pale and creamy. Take it of the steaming water and whisk for another couple of minutes.Combine with mascarpone.

3. Whip cream until soft peaks, and spoon by spoon mix it with mascarpone.

2. Mix orange juice with  with cointreau in a separate bowl.

3.Dip some of the biscuit in orange mixture(try not to make them too soggy) and place on the bottom of each glass, layer with a spoonful(or maybe 2) of mascarpone cream on the top and sprinkle with grated dark chocolate, repeat again - I fit 2 layers in my glasses.

4.Chill in the fridge overnight (or at least 5 hours)

5.Decorate with orange pieces and pistachio nuts ;)

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