By Nicole Glavan
150ml strong coffee
30ml rum or brandy
3 eggs – separated, keeping one egg white for another recipe later
110g caster sugar
12 savoiardi biscuits (buy or use the recipe below)
cocoa powder to dust (Valrhona if you can find it – Simon Johnson stock it), or finely grated good quality dark chocolate (70% cocoa)
NOTE: You will need a small pudding basin or dish to set this in, or individual glasses
Mix the rum with your coffee and 30g of the sugar, keeping it warm (but not hot).
Whisk egg yolks with remaining sugar and Marsala until pale and creamy, then whisk in marscapone until combined.
Whisk the two eggwhites in another bowl until they are at soft peaks stage, then fold into your marscapone and egg yolk mixture.
Take Savoiardi biscuits and dip each one into the coffee and rum mixture so they are soaked but not falling apart. Line the bottom this way with half your biscuits, then cover with half of the marscapone mixture. If you’re using hazelnut brittle you can sprinkle a layer of it in at this point. Dust with cocoa to cover, then repeat these layers again, smoothing the top with a spatula and dusting with more cocoa powder (or finely grated dark chocolate if you would like).
Cover with clingfilm and refrigerate for at least 2 hours, or overnight (it gets better). Before you serve dust liberally with plenty of cocoa or grated chocolate.
50mg plain flour
2 eggs (separated)
50mg caster sugar
½ tsp vanilla bean paste (optional)
Icing sugar and extra caster sugar to dust
Preheat oven to 180 degrees celsius and prepare a baking tray
Whisk egg yolks with half of the sugar and the vanilla paste if using, until pale and creamy.
In a separate bowl whisk your egg whites with a pinch of salt until soft peaks, then add the remaining sugar and whisk again until stiff.
Combine egg yolk and egg white mixture gently until combined, then sift over the flours and combine.
Use a piping bag to make 12 biscuits, or if you’re lazy like me just spoon them out into long fingers (it doesn’t matter if they’re messy no one will see them).
Dust with a couple of layers of icing sugar and then sprinkle more caster sugar on top.
Bake in the oven for 10-15 minutes or until golden and then allow to cool completely.
Hazelnut Brittle (optional)
100g hazelnuts, roasted in the oven and skinned, and chopped once cool
2 tbsp golden syrup
2 tbsp maple syrup
2 tbsp caster sugar
Pinch of sea salt flakes
Preheat oven to 200 degrees celsius
Heat all ingredients except the hazelnuts in a small pan until combined and sugar has dissolved
Add hazelnuts and mix until they’re evenly coated, then spread onto a tray lined with baking paper.
Put in the oven for about 6-8 minutes or until mixture is golden and bubbling.
Take out and allow to cool completely before chopping into small pieces.