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Add the oil to the pan, along with the spring onions, peppers and garlic and fry, stirring occasionally, for 2 minutes.
Toss over the heat for a few minutes. Add the cheese and a splash of the reserved cooking water if the sauce seems too thick, and sprinkle over the remaining crispy ham and herbs to serve. You can roast and skin your own peppers of course, if you prefer see page Serves 4—6 Prep time: 20 minutes, plus chilling Ingredients g 9oz full-fat mascarpone cheese ml 10fl oz double cream 2 tsp vanilla extract 4 tbsp icing sugar, sifted ml 4fl oz strong coffee, cooled 6 tbsp brandy 12 sponge fingers see note 50g 2oz dark chocolate, coarsely grated Method You will need 4—6 small tumblers.
Measure the mascarpone and about 50ml 2fl oz of the cream into a large bowl, whisking until smooth.