3 eggs (yolks and whites separated)

1/2 cup caster sugar

1/2 teaspoon vanilla extract

250 grams mascarpone cheese

1 1/4 cups hot espresso coffee

2 tablespoons of liquor of choice

200 grams lady fingers biscuits

Cocoa powder


  1. Beat yolks and sugar in stand mixer on medium high for 12 minutes or until white and thick.
  2. Add vanilla and mascarpone, beat until just combined. Transfer mixture to a bowl, set aside.
  3. Clean bowl and whisk. Beat egg whites until stiff.
  4. Fold 1/3 of the yolk mixture into the egg whites. Then gradually fold the remaining yolk mixture in and mix until just combined.
  5. Mix coffee and liquor together. Quickly dip biscuits in it and line the bottom of an 8 inch square dish.
  6. Spread over half the cream, then top with another layer of coffee dipped biscuits.
  7. Spread the remaining cream.
  8. Cover, refrigerate for at least 3 hours, preferably overnight
  9. Dust with cocoa powder just before serving.