Another chocolate recipe made using Mortimer Chocolate Powder

Method

In a mixing bowl, beat the mascarpone cheese, sugar and egg yolks, with an electric mixer until evenly blended and creamy. Whisk the egg whites until they form soft peaks.  Fold into the mascarpone mixture. Break the boudoir biscuits in half. In a shallow dish mix the coffee and rum. Dip the biscuits in the rum and coffee, carefully as they will absorb the liquid quickly.

Depending on the shape of your serving bowl, put roughly a third of the biscuits in the bottom.   (My serving dish is much narrower at the bottom than top, so I use less biscuits in the bottom), Add a third of the mascarpone mixture.   Then sprinkle over a third of the chocolate powder.  Repeat the layers twice more, finishing with a thick sprinkling of the chocolate powder. Leave to chill in the fridge for several hours, or overnight.

This Italian desert is always popular.   Why not try it if you are entertaining over Easter.   It looks and tastes wonderful, yet it is straightforward to make.