- 750 Grams Mascarpone
- 8 Eggs
- 200 Grams castor sugar
- 375 Ml strong black coffee
- 375 Ml Tia Maria or Kahlua
- 36 savoiardi biscuits
Seperate eggs. Beat yolks and sugar until pale. Beat in mascarpone. Fold in stiffly beaten whites.
Soak 12 biscuits in the combined coffee and liqeuer and line a dish about 30cm X 24 cm in size
Cover with a layer of the mascarpone mix. Repeat two more times finishing with a layer of mascarpone.
Refrigerate overnight. Serve dusted with cocoa.