16 May 2007


(Serves 6)


8 tablespoons rum
4 tablespoons brandy
6 tablespoons strong black coffee 15-18 sponge fingers
14 ozs Mascarpone
2 eggs
4 tablespoons icing sugar
5 fl ozs double cream (or whipping cream for a lower fat version or half cream for even lower fat)
1 tablespoon cocoa powder crushed


Chocolate Flake Mix together half the rum, the brandy and coffee
Arrange the sponge fingers at the bottom of a shallow dish and pour the liquid evenly over them
Mix together the Mascarpone, egg yolks, remaining rum and the icing sugar।
Whip the egg whites and gently mix with the cheese mixture।
Spoon over the soaked sponge fingers and place in the fridge for at least two hours before serving To finish, whisk the cream and spread over the pudding।
Dust with cocoa using a sieve and sprinkle with the crushed Flake। Serve with light biscuits।