Coffee And Mascarpone Slice

Ingredients

• Servings: 16
• 1 sheet ready rolled shortcrust pastry
• 2/3 cup water
• 2 tablespoons caster sugar
• 2 teaspoons instant coffee
• 1/3 cup liqueur, of choice
• 4 egg yolks
• 1/3 cup caster sugar
• 250 g mascarpone cheese, softened
• 300 ml cream
• 1 (250 g) packet ladyfingers (sponge fingers)
• cocoa, for dusting

Recipe

• 1 place the pastry sheet on a greased baking tray and prick over with a fork.
• 2 bake at 180 degrees c for about 10 minutes until it's golden brown.
• 3 cool and trim to fit a 23cm square cake tin.
• 4 place the water, 2 tablespoons sugar and coffee in a small saucepan and stir over a gentle heat until sugar is dissolved.
• 5 remove from the heat and add the liqueur.
• 6 cool.
• 7 to prepare the mascarpone cream place the egg yolks and sugar in a heat-proof bowl over a saucepan of simmering water.
• 8 beat for 5 minutes until mixture is thick.
• 9 remove from the heat and continue beating for a few minutes until it cools down.
• 10 blend in the mascarpone.
• 11 in another bowl whisk the cream until its stiff and fold into the mascarpone mix.
• 12 line the base and sides of a 23cm square cake tin with plastic wrap.
• 13 spread 1/3 of the cream mixture into the tin.
• 14 dip half the sponge fingers completely into the coffee syrup mixture and press them gently onto the cream mixture.
• 15 spread with half the remaining cream mix and top with the rest of the dipped sponge fingers.
• 16 you only want to dip the sponge fingers, not soak them, they should still be firm.
• 17 spread with the rest of the cream mixture and put the pastry sheet on top.
• 18 cover with plastic wrap and refridgerate overnight.
• 19 to serve, invert the slice onto a board so that the pastry is the base.
• 20 remove the plastic wrap.
• 21 cut into squares and serve dusted with cocoa powder and with mixed fresh berries.