(Original Sponge Finger Recipe: http://www.cookitsimply.com/recipe-0010-05s149.html - Note: Site no longer exists)
Serving: Makes 24
fat for greasing (Crisco All-Vegetable Shortening)
2-1/4 cup - All Purpose Flour
3/16 tsp - Salt
9 eggs, separated
1-1/2 cup - caster sugar (superfine granulated)
Grease Sponge Finger Pan (I prefer using a Brownie Cake Pan, 12-Cavity Non-Stick Square Muffin Pan). Alternatively you can use a muffin tin.
Sift the flour with the salt
Set the oven at 325f / 160c
Combine the egg yolks and sugar in a mixing bowl and beat together until pale and thick
Lightly fold in half the sifted flour mixture
In a clean, grease-free bowl, whisk the egg whites to firm peaks
Fold the egg whites very lightly into the yolk mixture with the remaining flour
Half fill the tins
Bake for 12-13 minutes
Leave to cool slightly before transferring the sponge fingers to a wire rack to cool completely
This is my own personal recipe. It takes time to make but it is worth it in the end.
Serving: 13x9 Pan
9 egg yolks
1 cup - Caster sugar -OR- 1-1/8 Granulated Sugar
1 cup - Milk
2 cup - Heavy Cream
3/4 tsp - Vanilla Extract
1-1/2 pounds - Mascarpone Cheese
3/4 cup - Espresso, Room Temperature (Slow brew is always the best espresso)
6 tbsp - Marsala Wine (Opici Italian Selection Marsala Dry is what I usually use)
24 Lady (Sponge) Fingers (See Recipe above)
Bittersweet Chocolate, Zested
In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and refrigerate for 1 hour.
In a bowl, beat cream with vanilla until stiff peaks.
With yolk/sugar mixture that was chilled, whisk mascarpone into mixture until smooth.
In a small bowl, combine espresso and marsala. Split lady (sponge) finger, layering the finger into to pieces. Dip each half in espresso/marsala mixture. When dipping make this a quick process so the finger does not soak up too much liquid.
Arrange half of the soaked lady fingers in the bottom of a 13x9 pan. Spread half of the mascarpone mixture over ladyfingers, then spread half of whipped cream over the mascarpone mixture. Repeat layers.
Zest bittersweet chocolate on top.
Cover and Refrigerate 4-6 hours, until set.