185 ml strong black coffee

1 packet boudoir biscuits

2 large eggs, separated

30 ml (2 tbsp) castor sugar

250 g (1 tub) mascarpone cheese

10 ml (2 tsp) cocoa powder


Mix the coffee in a cup of boiling water. Wait till it cools down.

Dip both sides of half the packet of biscuits into this coffee and arrange in the bottom of a shallow round or square dish.

Cream the egg yolks and castor sugar together until thick and pale yellow. Add the mascarpone cheese to the egg mixture and mix until smooth.

Beat the egg whites until stiff and fold into the cheese mixture. Pour half the mixture over the biscuits.

Dip the rest of the biscuits in the coffee and arrange on top of the cheese mixture layer and then pour the rest of the cheese mixture over the top.

Place in the fridge for 4 hours to set and sprinkle with cocoa just before serving.