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Add a photoRaciónes: 6
Ingredientes
- 500 gm mascarpone cheese
- 100 gm golden brown caster sugar
- 4 lrg free range Large eggs separated
- 75 gm (5 balls) stem ginger minced
- 200 ml strong black coffee
- 150 ml ginger wine
- 175 gm packet savoiardi (sponge fingers) sifted cocoa or possibly grated chocolate
Direcciones
- Place the mascarpone sugar and eggyolks in a bowl and beat well.
- Whisk the egg whites till they form soft peaks then gently fold into the mascarpone mix a little at a time.
- Stir in the minced ginger.
- Mix the coffee and ginger wine in a bowl.
- Dip the savolardi in to soak then arrange half in a shallow serving dish or possibly in the bottom of your individual dishes. (Dip the biscuits only briefly they break up if they are too soft.) You may not need all the liquid.
- Spoon half the mascarpone over the top cover with another layer of dipped savoiardi then cover with the remaining mascarpone.
- Smooth the top cover and chill for at least 6 hrs then decorate with cocoa or possibly chocolate before serving.
- Make either in a large serving dish or possibly 5 to 6 individual dishes.
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 33g | |
| Recipe makes 6 servings | |
| Calories 0 | |
| Calories from Fat 0 | 0% |
| Total Fat 0.01g | 0% |
| Saturated Fat 0.0g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 16mg | 0% |
| Total Carbs 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | 0% |
| Protein 0.04g | 0% |
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