- Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy. Fold in mascarpone. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.
- Wash and dry beaters. Beat eggwhites until stiff peaks form. Fold into mascarpone mixture. Refrigerate for 30 minutes.
- Cut cake into 1cm cubes. Combine coffee and liqueur together in a jug. Combine strawberries, blueberries and raspberries in a bowl.
- Place 4 cake pieces in the bases of eight 1-cup capacity glasses. Pour 25ml of coffee mixture over each. Use a spoon to press cake into base. Top with 2 tablespoons of mascarpone mixture and 1 heaped tablespoon of berries. Repeat layers with remaining cake, coffee mixture, mascarpone mixture and berries. Cover. Refrigerate for 3 hours or overnight. Serve.
Ingredients (serves 8)
2 eggs, separated
1/4 cup caster sugar
250g mascarpone cheese
300ml thickened cream
300g plain sponge cake
1 cup strong espresso coffee, cooled
1 cup Bailey's Irish Cream liqueur
250g strawberries, hulled, diced
125g fresh or frozen blueberries
125g fresh or frozen raspberries
Method
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