Open in Cookpad AppSteps
- 1
Make up the coffee and add one tablespoon of sugar. Allow to cool.
- 2
Separate the egg white and yolks.
- 3
Next beat the whites into a stiff peak.
- 4
To the egg yolks add 10 tbsp of sugar and mix together well.
- 5
Add the mascarpone cheese and beaten egg whites to the yolk mixture.
- 6
Pour the coffee in a shallow bowl.
- 7
One at a time soak the sponge fingers and line a baking dish with the coffee soaked sponges. Fill the bottom of the baking tray.
- 8
Next add half the creamy mixture and smooth it out with the back of a spoon.
- 9
Repeat steps 7 and 8.
- 10
Sprinkle the top some cocoa powder.
- 11
Can be made in advanced and stored in fridge for 48 hours or made and stored in freezer until needed.
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