We used pain d’épices, which is a kind of gingerbread, for this. It makes a nice change from a classic tiramisu. Makes four generous helpings, or six daintier ones.
8 slices pain d’épices
1 tbsp marsala (optional)
3 large eggs
100 g caster sugar
250 g mascarpone
3 tbsp cocoa powder or grated chocolate
1 leaf gelatine
2 tbsps milk
120 ml strong coffee
pinch of salt
Mix the marsala with the coffee. Lay the slices of pain d’épices in a dish and pour over the coffee mixture; leave aside. Put the gelatine in a dish of cold water to soften. Separate the eggs and beat the yolks with the sugar until pale. Warm the milk and then squeeze out the gelatine and add it to the milk; stir to dissolve. Beat the milk and the mascarpone into the egg yolks. Whisk the egg whites with the salt until stiff and fold into the egg yolk mixture.
Take four chunky glasses and lay a slice of pain d’épices in the bottom of each one. Top with egg mixture, then add another slice of pain d’épices, and finish with more egg mixture. Chill for three hours and sprinkle with chocolate just before serving.