Preparation info

  • Serves


    • Difficulty


Appears in

The Times Cookbook

The Times Cookbook

By Frances Bissell

Published 1995

  • About


  • 8 oz / 230 g sponge fingers
  • ¼ pt / 140


Dip half the sponge fingers in the mixed coffee and cognac, and place in the bottom of a glass serving bowl. Blend the Mascarpone, yoghurt, ricotta, sugar and vanilla essence until smooth. Whisk the egg whites until stiff, and fold into the creamy mixture. Spoon half of it into the glass bowl. Cover with the remaining sponge fingers dipped in the coffee and cognac mixture, and then spoon on the