Ingredients

• 500g Savoiardi Sponge Finger Biscuits
• 500g La Casa Del Formaggio Mascarpone Cheese
• 2 eggs separated
• 3 cups Espresso coffee
• Liqueur to taste
• Grated chocolate to decorate

Directions

1. Combine mascarpone and egg yolks. Whisk egg whites and fold into mascarpone mixture. Do not over-beat as it will curdle.
2. Mix coffee and liqueur together and dip sponge fingers.
   Put one layer of sponge fingers into a shallow dish that is suitable for serving.Then top with a layer of the mascarpone mixture and grated chocolate.
3. Repeat with sponge fingers, mascarpone and chocolate. It is best made the day before but refrigerate at least 3 hours before serving. It will keep for up to 1 week – refrigerated. The most popular liqueurs to use are Kahlua, Sambucca, Tia Maria or Peppermint Essence. Serves 4.

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