4 medium eggs
4 tbsp caster sugar
1 tbsp vanilla sugar
2x250g (8½ oz, 2 boxes) Mascarpone cheese (Mascarpone from Asda and Morrisons are the best for this)
250ml (9fl oz) cold strong black coffee, espresso
200g (7oz, 1 box) sponge fingers
unsweetened cocoa powder
Beat the egg whites until stiff.
Beat the egg yolks with sugar and vanilla, add mascarpone until thick and creamy. Next add the beaten egg whites and gently mix.
Use sponge fingers to line a serving dish.
Mix the cold coffee with rum in a shallow bowl. Pour half of it over the sponge fingers.
Pour half of Mascarpone cream into the dish.
Sprinkle the cream with cocoa powder.
Dip the rest of the sponge fingers in the liquid, soaking both sides and arrange on top.
Pour in the remaining half of the cream and smooth the surface. Sprinkle with cocoa powder using a small sieve. Put it to the fridge for a few hours. :)
…and now you can savour :)