300g mascarpone cheese
4 eggs, yolks & whites separated
1 1./2 cups freshly brewed hot esspresso coffee
1/2 cup caster sugar
1 tsp vanilla extract
1 shot of frangelico liqueur (optional)
1 packet savoiardi biscuits (sponge fingers)
cocoa powder, dusting
Brew coffee & pour into shallow bowl big enough to fit the biscuits. Add the frangelico & stir to combine.
Separate the egg yolks from the whites. Add the sugar to the egg yolks & beat with an electric mixer for 5-7 minutes or until it's thick & turns a pale yellow colour.
Add the mascarpone, vanilla & beat until just combined.
Beat the egg whites for 5 minutes or until they form stiff peaks.
Gently fold through the egg mixture into the whites little at a time & fold to combine.
One at a time, dip the savoiardi biscuits for 2 seconds into the coffee & cover the base of a 19cm square ceramic dish.
Cover the biscuits with one-third of the mascarpone mixture. Repeat again with biscuits & finish with the cream. Cover with plastic wrap & refrigerate for at least 2 hours or overnight.
Dust with cocoa powder before serving.