Italian Mascarpone Dessert
ready in 4 h. 20 min.
Mix the coffee with 2 tablespoons rum or brandy. Dip the sponge fingers in the mixture and lay in a serving dish. Pour over any remaining coffee mixture.
Beat together the mascarpone, egg yolks, sugar and remaining rum or brandy.
Whisk the egg whites until stiff, but not dry and gently fold into the mascarpone mixture until blended. Spoon over the sponge fingers.
Sift over the cocoa and coffee and scatter with the grated chocolate. Chill for at least 4 hours before serving, preferably overnight.