Espresso marscapone

Ingredients

Directions

• 3 eggs, separated
• 2 tbsp sugar
• 250 g marscapone
• 2 tbsp cream

Separate eggs and beat yolks with sugar at high speed until pale. Add marscapone and cream and blend well.

• 2 tbsp strong black coffee, cooled
• 8 sponge fingers biscuits
• 1 tbsp brandy, cognac or liqueur

Mix coffee and brandy together and add half of it to the cream mixture. Drizzle the other half over the biscuits, then break up the biscuits and distribute among serving dishes/cups.

• egg whites
• cocoa powder for dusting

Whip egg whites until stiff. Gently fold them through the mixture, spoon into dishes/cups and chill four to five hours.

Dust with cocoa powder (through a sieve) just before serving, and wipe rims clean of excess powder.