6 Tbs coffee liqueur
3 egg yolks
3 oz castor sugar
500g mascarpone cheese
Finger biscuits
Cocoa
- Mix the espresso with 5 tbs of liqueur and allow to cool.
- Whisk together the egg yolks and sugar, then slowly blend in the mascarpone cheese and 1 oz liqueur.
- Soak sponge fingers in espresso mix and use to line dish or bowls.
- Layer mascarpone on top and sprinkle with cocoa.
