- STEP 1
Make a coffee (preferably with a Moka) and let it go cold but don’t put it in the fridge.
- STEP 2
In the meantime whist you’re waiting, separate the eggs and put the caster sugar in the yolk and whisk. Make sure it’s creamy! NOTE: YOU MUST CLEAN THE WHISK BEFORE STAGE 3!
- STEP 3
Whisk the egg whites with a CLEAN WHISK really well until it’s not runny at all.
- STEP 4
Now mix in the mascarpone with a whisk into the yolk mixture. If you are using Liquor, add 8 Tbsp of it into the mixture and whisk.
- STEP 5
Now FOLD in the egg white in the yolk mixture.
- STEP 6
Now put a spread of mixture at the bottom of the oblong dish (rectangular dish).
- STEP 7
Then dunk the finger biscuits in the COLD coffee all around the dish on top of the mixture. Then repeat the whole process again and end up with the mixture on top.
- STEP 8
Then cover with cling film and it’s best to refrigerate for 1 day for it to settle but it’s not necessary. Just before serving sieve cocoa powder on top and you’re ready to go!