Serves 6-8
INGREDIENTS
2 packets Lamington fingers (about 16 fingers)
1 cup strong espresso coffee
1/4 cup of Amaretto
2 eggs (separated)
3 tbsp caster sugar
250gram mascarpone cheese
250ml thickened cream, whipped
METHOD
1 Combine the coffee and Amaretto in a bowl.
2 Add egg yolk and sugar in a bowl and whisk until thick and pale. Add mascarpone and beat until just combined. Add 3 tablespoon of Amaretto and mix well.
3 Fold in the whipped cream into the mixture. Beat egg white until soft peak, gently fold it into the cream, trying not to lose the volume.
4 Cut lamington to the size that just cover the base of the serving glass, dip half of the lamington fingers, one at a time, into the coffee mixture. Drain off and arrange the lamington in the base of the service glasses.
5 Spoon Mascarpone mixture over the top untile the lamington is fully covered.
6 Repeat step 4 – 5 until the serving glasses are filled to the top.
7 Wrap serving glasses with cling wrap and refrigerate for at least 4 hours, or until ready to serve.
The Carousel thanks ‘Billy Law‘ for this recipe
