This recipe was published in a newspaper. It comes from a restaurant in Crows Nest, Sydney, called Da Valentino.
The recipe makes excess cream mixture and coffee mixture, which could be used in a larger dish with an extra, approximately, 250g of sponge fingers.
I used a dish approximately 32cm x 22cm x 7cm
5 egg yolks (large eggs)
500g mascarpone cheese
500g Italian sponge fingers
200g white sugar
600ml thickened cream
6 cups strong cold coffee
Sprinkle of drinking chocolate and/or grated dark chocolate
Beat egg yolks with sugar until contents triple in size and the texture is smooth and creamy. Add mascarpone and beat until combined, smooth and doubled in size. While beating, add 30ml Amaretto and 45ml Marsala. Allow mixture to stand.
In a separate bowl, beat cream until thickened.
Fold in the mascarpone mixture and cream until combined.
In a container, mix the coffee and the remaining Marsala and Amaretto.
Assembling the dish
One at a time, dip sponge fingers into coffee mixture, trying not to over saturate. Place them side by side on the bottom of the dish until it is lined.
Cover fingers with a layer of mascarpone.
Repeat the above steps, layering the sponge fingers in an opposite direction each layer.
Finish the dish with a layer of mascarpone. Smooth, and sprinkle with chocolate.
Refrigerate overnight, or until the mixture is firm.