Slice the cake horizontally into two pieces. Cut into small rounds to fit into individual bowls.
Mix two tablespoons of instant coffee powder in half a cup of warm water and drizzle over the chocolate sponge pieces kept in the bowls. You can also use marsala wine or cherry brandy.
Whip the egg yolks with sugar and one tablespoon of water in a double boiler, or in a heatproof bowl over a pan of simmering water, till the mixture forms thick ribbons. Set aside to cool.
Whip the cream with powdered sugar till stiff and set aside. Place the Mascarpone cheese in a bowl and whisk till smooth. Add the egg custard and continue to whisk.
Add the whipped cream and whisk till all the ingredients blend well. Pour this mixture over the chocolate cake in the individual bowls and level the top. Put the remaining instant coffee powder in a sieve and sprinkle over the cheese-cream mixture.
Place the bowls in the refrigerator for one to one and a half hours or till set. Serve chilled.
तैयारी का समय : ११-१५ मिनट
खाना पकाने के समय : २६-३० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : निम्न
स्वाद : मीठा
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.