|250 ml||strong black coffee|
|38||sponge finger biscuits|
|3||eggs — seperated|
|60 ml||castor sugar|
|40 ml||water — warm|
|2,5 ml||vanilla — essence|
|250 g||mascarpone cheese|
|60 g||dark chocolate — grated|
|60 ml||cocoa powder|
Lightly grease a 20 cm cake tin.
1. Pour the coffee and brandy into a small dish. Dip the finger biscuits one by one into the coffee mixture and stand the biscuits upright around the sides of the cake tin.
2. Place the egg yolks, castor sugar, water and vanilla essence in a mixing bowl. Beat the mixture until pale and thick. Gently fold in the mascarpone cheese.
3. In another heatproof bowl over a pot of gently simmering water, whisk the egg whites until stiff peaks form and fold into the Mascarpone mixture. Spoon a third of the mixture into the cake tin. Dip a few of the biscuits into the coffee mixture and place a single layer of biscuits on top of the mixture. Sprinkle over half of the chocolate. Repeat the layers until all the ingredients are used, ending with a layer of fingers.
4. Cover with clingfilm and freeze for 3 hours or overnight. Turn onto a serving plate and sprinkle over the cocoa. Serve immediately.