Ingredients

1/2 cup (110g) caster sugar
2 tablespooons dry instant coffee
1 1/2 cups (375ml) water
250g packet sponge finger biscuits
3 eggs, separated
1 cup (250g) mascapone cheese
1/2 cup(110g) caster sugar, extra
1/2 cup (125ml) thickened cream
125g white cholcolate, chopped finely
375g strawberries, sliced
 

Serves 8-10

Method

Combine sugar, coffee and water in small pan, stir over low heat, without boiling, until sugar is dissolved. Immerse 3/4 of the biscuits, 1 at a time, in coffee mixture, then arrange them, in single layer, over base and side of a 2-litre(8-cup) aluminium pudding steamer.

Beat egg whites in small bowl with electric mixer until firm peaks form.

Beat egg yolks, mascarpone, extra sugar and cream in medium bowl with electric mixer until smooth; fold in egg whites and chocolate. Spread half the cream mixture over biscuits in steamer, top with half the strawberries; repeat layers.

Dip remaining biscuits in remaining coffee mixture; arrange over strawberries. Cover; freeze until firm. Turn onto plate about 10 minutes before serving.

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