Serves 6

Not suitable for the young, the elderly the pregnant or the ill as it contains raw eggs.

Ingredients

• 3 medium, fresh, free-range eggs, separated
• 30 ml (2 tbsp) caster sugar
• 500 g (1lb) mascarpone cheese
• 350 ml (12 fl oz) strong aromatic dark coffee, cooled
• 75 ml (2.5 fl oz) coffee liqueur
• 45 ml (3 tbsp) brandy
• 1 x 200 g (8 oz) pack of ready-made sponge fingers
• 25 g (1 oz) plain chocolate, finely grated

You will need 6 x 200–250ml (8–10 oz) serving glasses

Method

1. Whisk together the egg yolks and sugar until pale and light (using an electric mixer makes this very easy). Whisk in the mascarpone cheese to combine.
2. Whisk the egg whites in a clean bowl (and with a clean whisk or beaters) to form stiff peaks. Gently fold the whites into the mascarpone mix.
3. Pour the coffee, coffee liqueur and brandy into a wide dish. Working in small batches, soak half the quantity of sponge fingers in the mixture for about 5 seconds each side. Divide them between the bottoms of the 6 serving glasses, breaking to fit and pressing down lightly if necessary.
4. Using half the mascarpone mix, place a spoonful on top of the sponge fingers. Spread out evenly with the back of the spoon or a palette knife.
5. Repeat with the remaining biscuits and mascarpone mixture. Cover and refrigerate until needed. (Leaving for about 12 hours will help the flavours to develop further.)
6. Serve topped with grated chocolate.

 

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