- 12 oz. very strong coffee, warm, or 6 double-espressos
- 5 tablespoons dark rum
- 1 3/4 cups caster sugar (if you don't have caster sugar, you
can put regular sugar into a coffee grinder)
- 5 large free-range eggs, separated
- 1/2 cup marsala
- 2 1/4 cup mascarpone
- 24 sponge fingers
- Cocoa powder
Preparation
- Combine the coffee with the rum and 3 1/2 tablespoons of the sugar. Stir until the sugar has dissolved and set aside.
- Separate the eggs and reserve the yolks in a large bowl. In another clean bowl, whisk the whites until they are stiff.
- Add the remaining sugar and marsala to the yolks. Whisk until pale and fluffy, then add the mascarpone and gently stir it in. Fold the whisked whites into the yolk mixture.
- Using 2 sponge fingers per glass, dip each one in the coffee mixture, letting it absorb enough of liquid to wet the whole finger without it breaking. Place half a finger at the bottom of a small glass.
- Spoon over a tablespoon of the mascarpone cream, then add the other half sponge finger and add another tablespoon of mascarpone cream. Sprinkle over a little cocoa powder and take another soaked sponge finger, break it in two and lay both halves on top, covering with a little more of the cream. Repeat for all glasses. Cover and place in the fridge for no fewer than 8 hours, or until set.
- Separate the eggs and reserve the yolks in a large bowl. In another clean bowl, whisk the whites until they are stiff.
- Add the remaining sugar and marsala to the yolks. Whisk until pale and fluffy, then add the mascarpone and gently stir it in. Fold the whisked whites into the yolk mixture.
- Using 2 sponge fingers per glass, dip each one in the coffee mixture, letting it absorb enough of liquid to wet the whole finger without it breaking. Place half a finger at the bottom of a small glass.
- Spoon over a tablespoon of the mascarpone cream, then add the other half sponge finger and add another tablespoon of mascarpone cream. Sprinkle over a little cocoa powder and take another soaked sponge finger, break it in two and lay both halves on top, covering with a little more of the cream. Repeat for all glasses. Cover and place in the fridge for no fewer than 8 hours, or until set.
Lastly, liberally dust the top of the pots with cocoa powder to serve.
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