Ingredients 750ml strong black coffee, cooled
1 tsp vanilla essence
2 eggs, separated
3tbsp caster sugar
250gm vegetarians mascarpone cheese
250ml cream, whipped
2 eggs, separated
3tbsp caster sugar
250gm vegetarians mascarpone cheese
250ml cream, whipped
16 large sponge finger biscuits
2tsp dark cocoa powder
- Put the coffee and vanilla essence in a bowl. Using electric beaters, beat the egg yolks and sugar in a small bowl for 3 minutes, or until thick and pale. Add the mascarpone, and beat until just combined. Fold in the cream with a metal spoon.
- Beat the egg whites until soft peaks form. Fold quickly and lightly into the cream mixture with a metal spoon , trying not to loose the volume.
- Quickly dip half the biscuits, one at a time, into the coffee mixture. Drain off any excess and arrange the biscuits in the base of a deep serving dish. Spread half the cream mixture over the biscuits.
- Dip the remaining biscuits and repeat the layers. Smooth the surface and dust liberally with cocoa powder. Refrigerate for 2 hours, or until firm, to allow the flavours to develop
