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| Demo 3 |
300ml / ½ pint strong black coffee
200ml / 1/3 pint Marsala
115g / 4oz sponge fingers
4 ripe peaches or nectarines, sliced thinly
250g / 9oz mascarpone
25g / 1oz caster sugar
300ml / ½ pint double cream
cocoa powder
Pour the coffee and 150ml / ¼ pint of the Marsala into a shallow dish. Dip each sponge finger into the coffee mixture and use to line the base of a 1.2 litre / 2 pint shallow serving dish.
Arrange the peach slices over the biscuits.
In a large bowl beat together the mascarpone and sugar. Gently beat in the cream and the remaining Marsala. Spoon the mascarpone mixture over the peaches and, using a spatula, gently smooth over to cover the peaches. Dust generously with cocoa powder. Cover and chill for 2 hours before serving. |
| SERVES 6 |
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