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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Put the egg yolk and 1 tablespoon sugar in a mixing bowl and beat with an electric whisk for 3-4 minutes, until pale, thick and moussey. In a separate bowl, soften the mascarpone with the vanilla extract, then gradually beat in the yolk mixture until smooth. | 2. Softly whip the double cream, then fold it into the mascarpone mixture. In a clean, dry mixing bowl (make sure the beaters are really clean, too), whisk the egg white to medium peaks. Lightly fold into the mascarpone mixture and set aside. | 3. Sweeten the coffee with the remaining sugar, then stir in the Tia Maria. Dip four sponge fingers in the coffee mixture and use them to line the base of two serving glasses. Spoon or pipe over a layer of the mascarpone mixture, then sprinkle over some of the Crunchie. | 4. Repeat, layering the dipped sponge fingers, mascarpone mix and Crunchie until you reach the top of the glasses. Chill for at least 20 minutes, then sprinkle over the dark chocolate to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	1		separated	71.5	0.36	6.28	4.755
caster sugar	2	tablespoons		-	-	-	-
mascarpone	125			-	-	-	-
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
double cream	100	ml		-	-	-	-
	150	ml		-	-	-	-
marsala	2	tablespoons		-	-	-	-
sponge cake finger	10 -12			-	-	-	-
chocolate bar	1			-	-	-	-
dark chocolate	2	teaspoons	grated	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.