- 2 ripe passion fruit
- 2 fresh nectarines or peaches
- 75 g/3 oz. sponge fingers/ladyfingers
- 125 g/4 oz. amaretti biscuits
- 5 tbsp. amaretto liqueur
- 6 tbsp. prepared black coffee
- 250 g/9 oz./1 heaping cup mascarpone cheese
- 450 ml/ ¾ pint/1 ¾ cups fresh custard
- 200 g/7 oz. dark/semisweet dark chocolate. finely chopped
- 2 tbsp. sifted unsweetened cocoa powder
Cut the passion fruit and scoop out the seeds and reserve. Plunge the nectarines or peaches into boiling water and leave for 2-3 minutes. Carefully remove the nectarines from the water. cut in half and remove the stones. Peel off the skin. chop the flesh finely and reserve.
Break the sponge finger biscuits and amaretti biscuits in half. Place the amaretto liqueur and prepared black coffee into a shallow dish and stir well. Place half the sponge fingers and amaretti biscuits into the amaretto and coffee mixture and soak for 30 seconds.
Lift out both biscuits from the liqueur mixture and arrange in the bases of four deep individual glass dishes.
Cream the mascarpone cheese until soft and creamy. then slowly beat in the fresh custard and mix well together. Spoon half the mascarpone mixture over the biscuits in the dishes and sprinkle with 125 g/4 oz. of the finely chopped or grated dark chocolate.
Arrange half the passion fruit seeds and the chopped nectarines or peaches over the chocolate and sprinkle with half the sifted unsweetened cocoa powder.
Place the remaining biscuits in the remaining coffee liqueur mixture and soak for 30 seconds. then arrange on top of the fruit and cocoa powder. Top with the remaining chocolate. nectarine or peach and the mascarpone cheese mixture. piling the mascarpone high in the dishes.
Chill in the refrigerator for 1 ½ hours. then spoon the remaining passion fruit seeds and cocoa powder over the desserts. Chill in the refrigerator for 30 minutes and serve.