adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Italian summer pudding
0 Likes
Prep Time:
260 minutes
Cook Time:
5 minutes
Total Time:
265 minutes
Celebrate the end of daylight savings with a delightful summer pudding.
Ingredients:
  • 250g good-quality milk chocolate, broken into pieces
  • 450g raspberry
  • 24.00 gm icing sugar
  • 80ml grappa
  • 4 eggs, separated, plus 1 extra eggwhite
  • 125g caster sugar
  • 250g mascarpone cheese
  • 500ml coffee
  • 14 large sponge finger biscuits (savoiardi)
  • Cocoa powder, to dust
Instructions:
  • Melt the chocolate in a heatproof bowl set over a pan of simmering water, making sure the bowl doesn't touch the water. Once melted, remove the bowl and stir the chocolate until smooth. Let it cool slightly.
  • Reserve a quarter of the raspberries, and mix the rest with icing sugar and 2 tablespoons of grappa in a bowl. Let it sit and soak until ready to use.
  • In a large bowl, use electric beaters to whip together egg yolks and caster sugar until they are pale and thick. Next, mix in the mascarpone, followed by the cooled chocolate. In a separate clean bowl, whip egg whites with beaters until stiff peaks form, then gently fold them into the chocolate mixture.
  • Combine coffee and 2 tablespoons grappa in a dish. Dip half of the sponge fingers briefly into the mixture and arrange in a 2-liter (8-cup) dish in a single layer. Spread half of the chocolate mixture over the sponge and add the macerated berries. Dip the remaining sponge fingers in the coffee mixture, layer on top of the berries, and finish with the remaining chocolate. Cover and refrigerate for 4 hours before serving.
  • Sprinkle generously with cocoa and top with the remaining raspberries before serving.

Similar Recipes