1.2 cup caster sugar
350ml strong coffee
200ml Marsala liqueur
1 pkt Savoiardi biscuits (sponge fingers)
Stir and dissolve the sugar in the coffee and allow to cool
Stir in the Marsala
6 egg yolks
1/2 cup caster sugar
1/4 cup mascarpone cheese
1/4 cup Amaretto liqueur
1 vanilla bean scraped or 1 tbsp vanilla essence
1 cup cream, whipped
Line two loaf tins with two layers of cling wrap.
In a mixing bowl, placed over a saucepan of gently boiling water, whisk the egg yolks, caster sugar, mascarpone, Amaretto and vanilla until thick.
Take off the heat and whisk until cool.
Fold in the whipped cream.
Fill each loaf tin with a quarter of the mixture.
Dip some of the Savoiardi biscuits in the coffee syrup and lay on top of the mixture.
Repeat the mixture-and-biscuit-layering process until you meet the top of the tin.
Fold over the cling wrap and freeze overnight.
Remove from the freezer, cut into slices and serve with some chocolate sauce and coffee syrup.