Equipment
Mixing bowl
or Small bowl
Whisk
or Fork
Serving glass
Ingredients
1 serving
Topping
- 30 ml mascarpone
- 30 ml heavy cream
- 13 g icing sugar
Base and Layers
- 2 sponge fingers, broken into three pieces
- 30 ml espresso, hot
- 1 chocolate ice cream
- 2 g cocoa powder, for dusting
Nutrition (per serving)
503
Calories
9g
Protein
67g
Carbs
27g
Fat
3g
Fiber
19g
Sugar
64mg
Sodium
Method
01
Whisk the mascarpone and heavy cream together in a bowl until the mixture reaches soft peaks.
02
Add the icing sugar to the bowl and whisk again until the ingredients are fully combined.
03
Place half of the broken sponge finger pieces into the bottom of the serving glass.
04
Pour 15 ml of the hot espresso over the sponge fingers in the glass.
05
Add the scoop of chocolate ice cream directly on top of the soaked sponge fingers.
06
Layer the remaining pieces of sponge fingers over the ice cream.
07
Pour the remaining 15 ml of hot espresso over the top layer of sponge fingers.
08
Spoon the prepared mascarpone cream mixture over the top layer of the dessert.
09
Dust the top with cocoa powder and serve immediately.
Chef's Notes
- Ensure the espresso is hot when pouring to properly soften the sponge fingers and slightly melt the ice cream for the classic affogato texture.
