Ingredients
2 eggs, separated (please be aware this recipe does contain raw egg)
4 tablespoons golden caster sugar
250g (9oz) mascarpone cheese
125ml (4½fl. oz) fresh strong coffee
4 tablespoons Marsala
125g (4½oz) sponge fingers/boudoir biscuits
1 tablespoon cocoa powder
Method
Top tip – make in advance and leave the flavours to develop.
Beat the egg yolks and sugar in a bowl until light and frothy. Fold in the mascarpone.
In a clean bowl, beat the egg whites until stiff and carefully fold into the cream-cheese mixture.
In another bowl, mix the coffee and Marsala together. Dip half the sponge fingers in this and lay them over the base of a large dish. Spoon over half the cream-cheese mixture, and dust with cocoa powder. Repeat this stage to make another layer. Smooth the surface gently and dust with more cocoa powder.
Chill for at least two hours before serving and preferably overnight.
Seriously scrumptious!