Prep 20 min Chill 4 hr or overnight Serves 8
8 fluid ounces strong coffee
4 fluid ounces rum or brandy
3 egg yolks
2 egg whites
1/3 cup superfine sugar
2 x 8-ounce tubs mascarpone
20 – 25 savoiardi (ladyfingers)
Make the coffee and allow it to cool until just warm, then add the rum or brandy.
Beat the yolks with the sugar until pale and creamy, then add the mascarpone and beat again. In another bowl, whisk the two whites until they form soft peaks, then fold them into the mascarpone mixture.
Dip half the sponge fingers one by one into the just-warm coffee/alcohol mix and then arrange in a single layer in the bottom of a Pyrex (or similar) dish. Pour over half the mascarpone mixture, even it out and dust the surface with cocoa.
Repeat the process making a second layer, pour over the remaining mascarpone cream and smooth the surface with a spatula. Cover with and chill for at least four hours – better still, overnight. Before serving, dust heavily with more cocoa.