6 eggs, separated
1 cup caster sugar
Hot strong espresso coffee
Liqueur (as little
or as much as you like according to taste – Vanessa loves a mixture of Tia Maria, Kahlua and Amaretto)
(a slim version of Savioardi – which also work in this recipe)
Small block chocolate
1. Beat egg yolks with sugar until thick and white. This will take at least 15 minutes. Add the mascarpone and
beat until just combined and smooth.
2. Combine coffee with liqueurs. Quickly dip biscuits, a few at a time, into coffee
mixture. Set aside on a plate to cool.
3. In a clean bowl, whisk egg whites until thick and stiff and gently fold into
the mascarpone mixture.
4. Layer biscuits into individual glass bowls, alternately with the mascarpone cream. Refrigerate
for 2-3 hrs or longer, preferably. Finish with a grating of good chocolate over the top.