3 eggs

300g mascarpone

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.