April 8th, 2012
Recipe by Akheela Hisham, Torview
Set a double broiler in low medium heat. Put the whipping cream in a heat resistant bowl and set it on the double broiler. Heat it for about 15 minutes stir often until cream reaches 190°F. Test with a cooking thermometer.
When it reaches 190°F there will be bubbles on top as though it is starting to rise, then add the lemon juice and keep stirring. The cream will curdle and become thick enough to coat a spoon but it will still be a cream consistency unlike other cheese.
Place a strainer lined with a coffee filter over a bowl. Pour the cream into the strainer and let it cool for about 20 minutes. Once it is cool, cover with a cling film and place it in the fridge overnight, between 12 to 24 hours, for the whey to drain. The longer you leave it, the better because then it will solidify beautifully. Once it is solid it will be about 1 cup of Mascarpone cheese.
Beat the egg yolks, vanilla (if using) and sugar with a whisk until the sugar is dissolved. Place the mixture over a double broiler and keep whisking until it thickens into a custard, creamy consistency. This will take about 8 to 10 minutes on medium-high heat, longer if the heat is reduced. It is important to keep stirring.
There will be some bubbles on top and you will see a beautiful creamy custard colour and it will be thick, then it is ready. Cool completely and place it in the fridge for at least 1 hour before using.
Mix the mascarpone cheese and whipped cream together with a whisk or spatula. Add the cooled zabaglione and mix. This is your filling.
Mix the nescafe with the sugar in hot water to dissolve and leave it to cool a little so you can dip the cookies. Dip the cookies quickly, it should be dipped just in and out or it will become soggy. Layer the dipped cookies horizontally in a baking 9- x 13-inch dish.
Put a layer of filling then dust some cocoa powder if you like and place a second layer of cookies vertically, in the opposite direction from before.
Put another layer of filling then sprinkle more cocoa powder or grated chocolate on the top.
Cover with a cling film or foil and leave it in the fridge for at least 1 hour or, ideally, overnight.
Can serve with chocolate curls, caramel sauce, whipped cream or fruits.