- STEP 1
Start by preparing the coffee and let it cool down.
Mix the egg yolks with the icing sugar until the sugar melts. Place the bowl in a pan with boiling water, being careful that the bottom of the bowl doesn't touch the water and keep mixing until you get a smooth and thick cream. Take the cream off the heat and add the vanilla essence, let it cool down and stir from time to time to prevent a crust forming.
- STEP 2
Mix the double cream until stiff.
In a different bowl mix the mascarpone cheese with the vanilla sugar then add the cream. At the end pour in the egg yolks and mix gently. Put it in the fridge for 15-20 minutes.
- STEP 3
After the cream has set line a loaf tin or a cake tray with cling film, dunk the sponge fingers in the coffee then place them in the tray covering the bottom of the dish completely.
Continue layering the cake with a spread of cream then another one with sponge fingers. Keep doing this until you use all the cream making sure the last layer is one of sponge fingers.
- STEP 4
Cover the cake with cling film and put it in the fridge over night. When ready turn over on a plate, remove the clingfilm and cut as you wish.