1 - Mix coffee and alcohol together in a shallow bowl for dipping the sponge fingers.
2 - Beat egg whites until stiff.
3 - Beat egg yolks and icing sugar until creamy, then slowly fold in the marscapone cheese.
4 - Place dipped sponge fingers onto the base of the dish and layer with the cream cheese mixture, alternating the layers and finishing with a cream layer.
5 - Leave to soal for 6 hours in the fridge, or overnight.
6 - Serve dusted with cocoa powder and crumbled flake.
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