Serves 6.
24 store-brought sponge fingers
6 egg yolks
1 cup chocolate milk
1 lb mascarpone cheese
3 tbsp granulated sugar
Chocolate shavings , for garnishing
Fresh strawberries, for garnishing
M:
Place the egg yolks in a mixing bowl, along with sugar and whisk them thoroughly using an electric mixer.
Continue to whisk for 5 minutes or until they blend together to form a thick, pale mixture and beat in the mascarpone cheese until well combined.
Stir in a splash of chocolate milk and continue to beat until the mixture turns smooth.
Pour rest of the chocolate milk in a shallow dish and lay out the sponge fingers into it to allow them to soak briskly for 5-10 seconds.
Drain the soaked fingers out and arrange half of them onto the base of a 13×9 baking pan, so that they fit into every corner.
Spread 1/2 of the cheese mixture evenly onto the sponge layer and top it up with another layer of soaked sponge fingers
Smother them with rest of the cheese mixture and smooth out its surface with a rubber spatula.
Wrap the surface of the pan with a cling film and set aside in a fridge for 2 hours to set and chill.
Sprinkle the chocolate shavings on top and arrange the strawberries around its edges in concentric manner to decorate.
Slice and serve chilled.
