2 cups strong black coffee

1/2 cup marsala wine  

3 eggs, separated

1/3 cup caster sugar 

250g mascarpone 

300ml thickened cream, lightly whipped 

1 large packet of sponge fingers (savoiardi) 

cocoa, for dusting

Directions: 

  

1. Pour coffee and marsala into a shallow dish. Set aside.

2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture. 

4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

5. Marsala can be replaced with orange juice if preferred.