Serves 6

  • 1 tablespoon instant coffee
    1 cup boiling water
    3 eggs, separated
    ½ cup caster sugar
    250g mascarpone
    5 tablespoons Tia Maria
    250g Savoiarde sponge finger biscuits
    100g good quality dark cooking chocolate, grated
    berries, to serve (optional)

1. Dissolve coffee in boiling water. Set aside to cool.
2. Using an electric mixer, beat egg yolks and sugar until thick and pale (about 2 minutes). Add mascarpone and 2 tablespoons of Tia Maria; beat just until smooth (do not overbeat).
3. Clean and dry beaters. Beat egg whites until peaks form. Add 1/3 of the egg whites to the mascarpone mixture and stir with a large metal spoon until combined. Add remaining egg whites and gently fold through until combined. Set aside.
4. Mix cooled coffee with remaining Tia Maria in a shallow dish. Dip half the biscuits, one at a time, into the coffee mixture, turning to coat (for about 3 seconds each side). Place, in a single layer, to cover the base of a 6-7 cup capacity (6cm deep) baking dish.
5. Spread half the mascarpone mixture to cover biscuits. Repeat layers with remaining biscuits, coffee mixture and mascarpone mixture. Cover and refrigerate for at least 4 hours (or overnight).
6. Sprinkle top with grated chocolate and serve with berries, if desired.