I love using fruit in dessert and the chocolate and pears add another dimension to this lightweight version of the Italian classic that is equally tasty and very simple to prepare. This is a no-cook dessert that is child’s play to make, but made with coffee it is most definitely for the grown ups. I make this in a large deep square dish 25 x 25cm. If you want to make a child-friendly version use some cooled hot chocolate instead of the coffee.
Ingredients: – serves: 16 +
500g mascarpone (Italian cream cheese)
500g Greek yoghurt
80g caster sugar
2 tsp vanilla extract
1⁄2 tsp cinnamon
400ml cold strong coffee
50g chocolate (70% cocoa content) 50 sponge finger biscuits (I used
a pack and a half of boudoir sponge fingers – 200g per pack)
2 x 410g cans of pear halves in own juice
Mix the mascarpone with the yoghurt, caster sugar and vanilla extract and stir well.
Mix the cinnamon into the cold coffee in a bowl for dipping into.
Grate the chocolate and set aside.
Dip half of the sponge fingers into the cold coffee and place them in the base of the serving dish.
Spread half of the mascarpone mixture on top.
Open, drain and slice the canned pears (reserve a couple of slices for decorating the top) and arrange them generously on top of the mascarpone and sprinkle over most of the grated chocolate.
Dip and layer the remaining sponge fingers and spread the rest of the mascarpone mixture over them.
Arrange the reserved pear on top and sprinkle with the remaining grated chocolate.
Cover the dish with cling film and leave to chill in the fridge for at least 1 hour before serving.
Extracted from Gimme the Recipe by Sheila Kiely, published by Mercier Press.