Having been brought up surrounded by coffee, this dessert naturally made a regular appearance. When we were little, Mum made it without alcohol; but the older we got, the boozier it became! If you don’t like Amaretto or brandy, you can use another liqueur like Marsala, sherry or a sweet wine.
Preparation time: 40 minutes
Chilling time: 30 minutes,
preferably 1 hour
Cooking time: 5 minutes
For a different effect (or if you have run out of time!), sprinkle
crushed almonds over the top.
Please note that this contains raw egg.
Cream the egg yolks, butter and sugar in a large bowl or freestanding electric mixer. It’s important that the butter is at room
temperature to achieve a smooth consistency. In a small bowl,
dissolve half the coffee in 3 tablespoons of hot water and stir into
In another bowl, dissolve the remaining coffee in 100ml hot
water. Pour into a shallow dish with the brandy and Amaretto.
Stir together and set aside.
Line a 10cm x 20cm loaf tin with cling film, leaving enough
hanging over the edges to seal your cake over the top of the tin.
One by one, quickly dip each side of the biscuits into the coffeeand-liqueur mixture. Don’t let them absorb too much liquid, as they can get rather soggy. Line the bottom and sides of the loaf
tin, laying the biscuits side-by-side, like soldiers.
Spoon half the creamed mixture into the tin and top with a layer
of soaked biscuits. Spoon over the rest of the creamed mixture
and finish with another layer of soaked biscuits. Wrap the cling
film over the top and chill in the fridge for at least 30 minutes,
preferably 1 hour.
When ready to serve, toast the flaked almonds in a dry pan over
a medium heat for about 5 minutes, until golden brown. Turn
out the cake onto a serving plate and remove the cling film. In
a small bowl, whip the cream until light and fluffy and spread
over the cake until completely covered. Decorate with the flaked
almonds to create a ‘hedgehog’ effect. Slice and serve.