Your support helps us to tell the story
From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.
At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.
The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.
Your support makes all the difference.4 egg yolks
125g/4oz sugar
500g/1lb mascarpone cheese
250ml/8fl oz double cream
1tbsp of Amaretto
125ml/4fl oz freshly made espresso coffee
1 packet of savoiardi biscuits (available from all good Italian delicatessens)
120g/4oz good-quality dark chocolate
In a large bowl, beat the yolks with the sugar until the mixture lightens in colour and increases slightly in volume. Fold in the mascarpone and mix well.
In a second, medium-sized, bowl whip the cream until soft peaks form then fold into the cheese mixture.
Mix the Amaretto with the coffee and pour into a ceramic dish. Dip the savoiardi biscuits in this mixture to lightly soak.
Lay the soaked biscuits in a nine-inch serving bowl, pour in half of the cheese mixture, add another layer of biscuits and repeat the process, finishing with a layer of mascarpone.
Grate the chocolate over the top and chill in the fridge for six hours before serving.
Join our commenting forum
Join thought-provoking conversations, follow other Independent readers and see their replies
Comments