Ingredients
| 3 | Eggs, separated |
| ⅓ cup | Caster sugar, plus exta 1 Tbsp |
| 250 g | Mascarpone |
| 1 packet | Sponge fingers |
| 1 cup | Espresso coffee, strong (Main) |
| ¼ cup | Marsala, or brandy (Main) |
| 1 | Chocolate, grated for topping |
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Directions
- In a mixing bowl beat egg yolks and sugar until pale. Add mascarpone and mix gently through until well blended.
- Whisk egg white until stiff and add second sugar measure. Then gently fold through egg mixture.
- Combine coffee with marsala or brandy. Dip sponge fingers into coffee and line bottom of a dish, roughly 23cm x 15cm.
- Top with half the mascarpone mixture, then repeat the layers.
- Refrigerate overnight or for at least a few hours. Grate chocolate generously over top and serve.
