Clear and checked
Method
- 01
Read, weigh and prepare
5 minHands-onRead the full method, check the stated equipment and prepare every listed ingredient. Keep dough, filling, wash, topping and handling groups separate. Weigh edible parts as described in the ingredient list.
- 02
Cook yolk mixture
8 minHands-onWhisk yolks, sugar and water continuously in a heatproof bowl over barely simmering water, keeping the bowl clear of the water. Cook for 6–10 minutes until thick, pale and about 75°C.
- 03
Whisk off heat
2 minHands-onRemove the bowl and whisk for 2 minutes.
- 04
Cool
30 minHands-off · check as directedCool the cooked yolk mixture completely before it meets mascarpone.
- 05
Make mascarpone cream
7 minHands-onLoosen mascarpone briefly and fold in the cold yolk mixture. Whip double cream to soft peaks and fold through gently; stop before stiff or grainy.
- 06
Dip and layer
8 minHands-onMix coffee with optional Marsala. Dip sponge fingers briefly, about 1 second per side, and arrange snugly in the dish. Alternate biscuit and cream layers, finishing with cream. Smooth without pressing hard and cover.
- 07
Chill
360 minHands-off · check as directedRefrigerate at 5°C or below for at least 6 hours, ideally overnight.
- 08
Finish and portion
2 minHands-onSift cocoa over the top immediately before serving and portion with a clean knife or spoon.
Equipment check
4 items required
- 20 cm square dish
- heatproof bowl
- whisk
- thermometer
Check the listed equipment and capacity before you start.
Recipe diagnostics
Checked before you cook.
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