Ingredients

• 6 whole free range eggs (separated - 6 yolks and 6 whites)
• 6 shot glasses of Kahlúa coffee liqueur or similar
• 4 tbsp - 50g caster sugar
• 16oz - 500g Mascarpone (room temperature)
• 2 Cups - 450ml strong black espresso coffee (make it fresh, please do not use instant)
• 17oz - 500g lady fingers (one very large pack).
• Cocoa powder for dusting top (unsweetened)
• 2oz - 50g Dark chocolate

Steps

• Step 1

  Pour your espresso coffee into a dish, add 1 tbs sugar and the Kahlúa or coffee liqueur.  Mix until sugar is dissolved.  Set aside.

• Step 2

  Separate 6 egg yolks in one mixing bowl and 6 egg whites in another.  Add 3 tbs sugar to the yolks.  You can do it by hand using a whisk or a mixer.  Whisk yolks until sugar and yolks appear pale, thick and creamy with little bubbles on top.  Mix in the mascarpone cheese into the whipped egg yolks until it becomes a smooth custard.  Do that in 2 or 3 steps.

• Step 3

  In the other bowl, Add a pinch of salt to the whites. whisk egg whites until they reach soft peaks. Pour and fold the whites delicately into the egg yolk and mascarpone mixture until combined. Do half first and then the second half.

• Step 4

  Dunk the lady fingers for 3 to 5 seconds into espresso coffee and line the bottom of your serving dish with the biscuits arranged with as little gaps as possible. (I used a 31 x 22cm – 8 x 12 inch dish)

• Step 5

  Add a layer of the custard, using half the quantity, spread well and flatten using a spoon or spatula.  Grate some of the dark chocolate to totally cover the custard.

• Step 6

  Repeat the same step by adding another layer of coffee dunked ladyfingers on top of custard.  Once the second layer is finished, pour the rest of the remaining custard on top of the coffee dunked ladyfingers.  Spread well and flatten as smooth as possible.  Grate more of the dark chocolate, enough to totally cover the custard.  Cover with cling film and refrigerate overnight, or at least six hours.

• Step 7

  Dust generously the top with the powdered chocolate before serving.  Slice and serve as is.

Little Tips

You can vary the liqueurs instead of Kahlua such as Tia Maria, Marsala, Rum, Sambuca, Amaretto. Sprinkle more cocoa powder prior to cutting and serving for a fresher look. The eggs in this recipe are raw, if this is of concern then you can cook the yolks over a Bain Marie (double boiler). For the whites, make an Italian meringue or replace them with whipped cream. It is my preference to always use fresh organic free range eggs when eating raw eggs.