Welcome to the New AussieBarbie Website

We have made it easier for you to find and add your favourite recipes and videos,  new competitions and a new blog section  to have your say about the Great Aussie Barbie.

Aussie Barbie is on Facebook

Aussie Barbie is now on Facebook. Become a fan today!


Type of Dish: Dessert
Prep Time:
30 min
Marinating Time:
1-4 hours
Cooking Time:
Primary Ingredient:
Best Suited for: BBQ dinner party

No, you don’t cook this on a barbecue. But it’s a beauty because you can make it early in the day of a BBQ dinner party and it’s done and out of the way. There is something really sexy and grown up about the eggy, coffee and alcohol flavour-wise and about the oozy creaminess of the marscapone and egg mixture.

The coffee and chocolate doesn’t work with a dessert wine but is fantastic with a Rutherglen port or Liquer Muscat.

Goes Well With


  • 200-225
    Sponge Fingers
  • 400
    Cold, Strong Black Coffee
  • 50
    Brandy or Marsala
  • 4
    Egg Yolk(s)
  • 125
    Icing Sugar
  • 4
    Egg Whites
    beaten until soft peaks form
  • 250
    Marscapone Cheese
  • 50
    Dark Chocolate
  • 2
    Cocoa Powder


  • 1 Beat egg yolks and sifted icing sugar until the yolks turn pale yellow. Fold through the marscapone and finally the egg whites.
  • 2 Add the brandy to the coffee in a bowl. One by one, dip the sponge fingers in the coffee mixture then arrange them to cover the bottom of a serving dish. Sprinkle about a quarter of the grated chocolate evenly over then spread half the marscapone mixture, completely covering the sponge fingers.
  • 3 Repeat the dipping process and arrange another layer of sponge fingers on top. Sprinkle another quarter of the chocolate over the top then spread remaining marscapone mixture over everything.
  • 4 Just before serving, dust the top with cocoa (best done through a sieve) and sprinkle the rest of the chocolate over the top.
  • 5 Chill for at least an hour, better for three or four.

Related Recipes

Reviews & Comments