- 400g mascarpone
- 4 eggs, separated
- 4 tbsp caster sugar
- 2 tsp espresso
- 8 tbsp weak coffee
- 3-4 tbsp Marsala, brandy or rum
- about 20 Boudoir biscuits
- 2 tsp cocoa powder
- 2 tsp finely ground coffee
In a large bowl whisk the egg yolks until they go pale. Add the mascarpone and beat together until well combined – this is much easier using an electric whisk. Very gradually add the sugar (about a teaspoon at a time) whisking constantly.
Pour in the espresso and mix thoroughly.
In a separate bowl, beat the egg whites until stiff. Add a large spoonful of the beaten egg whites to the mascarpone mixture and mix through – this will slacken the mixture and make it easier to fold in the rest of the egg whites. Fold in the remainder of the beaten egg whites. Set aside.
In a shallow dish mix together the weak coffee and the alcohol. Dip half of the biscuits in one by one and line the bottom of a dish. (Don’t leave the biscuits in the liquid for any length of time or they will just disintegrate!)
Pour over half the mascarpone mixture. Repeat. Bang dish to settle the layers.
Chill for at least 3 hours or preferably overnight.
To serve, mix together the cocoa and ground coffee and sieve over the top until it is totally covered