3 large spoonfuls of caster sugar
A pot of strong, fresh coffee (cooled)
A few tablespoons of alcohol eg rum (optional)
Separate the eggs
Beat the yolks with the sugar until pale
Beat the egg whites then add a little of the sugar to stiffen
Fold the egg white into the yolk/sugar mixture
Fold in the mascarpone (I found it easier to add a little of the egg mixture first to the mascarpone to loosen it a little – made it easier then to combine with the rest of the egg mixture)
Add alcohol to egg mixture if using.
Fill a dish with coffee, dip the sponge fingers and then layer them in the base of a flat-bottomed casserole dish.
Add a layer of the custard mixture and then another layer of sponge fingers
Finish with a layer of custard
Put in the fridge for 2-3 hours
Sprinkle with cocoa before serving.