18 sponge fingers
1 1/2 cups strong coffee
4 eggs, separated
1/2 cup castor sugar
750g marscapone cheese or 500g marscapone and 250g cream cheese
1/2 cup alcohol (marsala, creme de cacao, baileys, butterscotch schnaps)
Dark chocolate for grating on top


  1. Whip egg whites until stiff, set aside.
  2. In another bowl, beat the egg yolks and sugar until thick and pale.
  3. Add the marscapone/cream cheese and mix well.
  4. Add the alcohol.
  5. Gently fold the egg whites into the egg yolk/marscapone mixture.
  6. Dip around half of the sponge fingers into coffee to line bottom of a dish.
  7. Spoon over 1/2 of the marscapone mixture.
  8. Add another layer of sponge fingers dipped in coffee.
  9. Spoon over the rest of the marscapone mixture.
  10. Sprinkle grated dark chocolate over the top and refrigerate for at least 5 hours, preferably overnight.

NOTE: Depending on the type of dish used you might have enough sponge fingers for another layer of sponge fingers, so be sure to reserve enough marscapone for a third layer if it looks like you’re going to have three levels of sponge fingers after you place the first layer down.


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