(Serves 4 large or 6 med)
- ½ cup/125 ml strong coffee (Espresso ideal)
- 60 ml Tia Maria for dipping biscuits
- 1 packet of Boudoir biscuits/finger biscuits (12-16)
For cream cheese mixture
- 30 ml Tia Maria
- 30 ml brandy (optional)
- 30 ml strong coffee
- 2 eggs separated
- 2 Tbsp castor sugar
- 250g mascarpone
- 2 tsp cocoa powder or finely grated dark chocolate
Pour coffee and coffee liqueur into a bowl and lightly dip sponge fingers into this mixture until just soaked-not soggy.
In a separate bowl beat the egg yolks and castor sugar together until pale and velvety.
Gradually add the mascarpone and liqueur and coffee.
In another bowl whip the egg whites until stiff peaks form.
Gently fold mascarpone into the mixture until combined, but keep the mixture as light and airy as possible.
Arrange half the biscuits into 4 cocktail glasses. Top with half of the mascarpone mixture and sprinkle with chocolate.
Repeat these layers and sprinkle with chocolate or cocoa powder.
Chill for at least an hour (and preferably four hours) before serving.
Tip: If you would prefer this dessert firmer, dissolve a teaspoon of gelatine into the coffee before adding to mascarpone.