Ingredients

• 250g/9oz mascarpone, or very rich cream cheese
• 4 eggs, separated
• 4 tbsp caster sugar
• 2 tsp espresso coffee
• 100g/4oz bitter cooking chocolate, broken into small pieces
• 8 tbsp weak coffee
• 6 tbsp rum, brandy, Tia Maria or another liqueur
• about 20 boudoir biscuits
• 2 tsp cocoa
• 2 tsp instant coffee powder

Method

1. Whisk the cheese until soft. Beat egg yolks until pale, then whisk into the cheese. Gradually add the sugar to the cheese mixture, stirring and whisking constantly. Pour in the espresso coffee and mix thoroughly.
2. Beat the egg whites until very stiff, then fold into the cheese mixture. Add the chocolate pieces and stir gently into the mixture. Mix together the weak coffee and liqueur. Dip half of the biscuits in the coffee liqueur, one at a time, and use to line the bottom of a bowl. Pour in half of the cheese mixture.
3. Dip the remaining biscuits in the liquid and place on top of the cheese layer. Pour over the remaining cheese mixture. Bang the dish down lightly to settle the layers. Mix together the cocoa and coffee powders and sift over the dessert. Chill for at least 3 hours, preferably overnight.

Notes