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. ---------------------------------------------------------------------------
Nutrition
Ingredients
