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Make these delicious desserts in advance so there's one less thing to do on Christmas Day!
For the Mascarpone Cream
250g Mascarpone Cream
2 Egg Yolks
3 tbsp Granulated Sugar
1 Pinch Salt
3/4 cup Heavy Cream
For the Assembly
16-20 Lady Finger Biscuits
6 Shots Espresso
1/2 Cup Chocolate Baileys Liqueur
1 tbsp granulated Sugar
1 tbsp Cocoa Powder
Recipe
Gently fold the mascarpone cheese into the egg mixture until it has a smooth and fluffy consistency, and is fully combined.
In a separate bowl, whip the cream with an electric mixer until it has thickened.
Mix until the cream forms stiff peaks. Add the Chocolate Baileys Liqueur and gently fold in.
Gently fold the mascarpone mixture and the whipped cream together, trying to ensure it does not get deflate.
Next, we poured 2 double espresso shots in our Caple Coffee Machine and mixed this in a shallow dish along with the granulated sugar until it dissolves.
Dip the Ladies Fingers into the coffee mixture carefully, coating entirely and covering both sides before adding the tall cocktail glasses.
Tip:Â You might have to break some of the biscuits in half to ensure they fit.
Repeat this until the glasses have lady fingers in each. Add a generous spoonful of the mascarpone cream on top.
Finally, dust cocoa powder on top.
Cover the tops with clingfilm and refrigerate for at least 4 hours, however, we suggest making this in advance and chilling for 24 hours.
Serve & enjoy!
