COFFEE AND MASCARPONE SLICE

Steps:

• Place the pastry sheet on a greased baking tray and prick over with a fork.
• Bake at 180 degrees C for about 10 minutes until it's golden brown.
• Cool and trim to fit a 23cm square cake tin.
• Place the water, 2 tablespoons sugar and coffee in a small saucepan and stir over a gentle heat until sugar is dissolved.
• Remove from the heat and add the liqueur.
• Cool.
• To prepare the mascarpone cream place the egg yolks and sugar in a heat-proof bowl over a saucepan of simmering water.
• Beat for 5 minutes until mixture is thick.
• Remove from the heat and continue beating for a few minutes until it cools down.
• Blend in the mascarpone.
• In another bowl whisk the cream until its stiff and fold into the mascarpone mix.
• Line the base and sides of a 23cm square cake tin with plastic wrap.
• Spread 1/3 of the cream mixture into the tin.
• Dip half the sponge fingers completely into the coffee syrup mixture and press them gently onto the cream mixture.
• Spread with half the remaining cream mix and top with the rest of the dipped sponge fingers.
• You only want to dip the sponge fingers, not soak them, they should still be firm.
• Spread with the rest of the cream mixture and put the pastry sheet on top.
• Cover with plastic wrap and refridgerate overnight.
• To serve, invert the slice onto a board so that the pastry is the base.
• Remove the plastic wrap.
• Cut into squares and serve dusted with cocoa powder and with mixed fresh berries.