Monthly Archives: July 2017


Whisk eggs over double boiler till thick and fluffy.

Combine with softened mascarpone.

Add in baileys irish cream / amarula.

Whisk cream and fold into above mixture .

dissolve coffee powder with hot water and dip sponge fingers inside.

Layer sponge fingers and cheese mix. keep in the fridge/ freezer to set .

Dust with cocoa powder before service.



sponge fingers 0.4 kgs
mascarpone cheese 1 kgs
eggs 4 nos
sugar 0.12 kgs
bailey irish cream 0.03 lts
kahlua 0.06 lts
cream 0.25 lts
coffee powder 0.03 kg
cocoa powder 0.045 kg