SERVES 6

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2 eggs, separated, plus 2 egg yolks

100 g caster sugar

1 tsp vanilla essence

500 g mascarpone cheese

175 ml espresso coffee

125 ml Marsala, Kahlúa, Tia Maria, rum or brandy

24 Savoiardi, boudoir or sponge fingers

2 tbsp cocoa powder

2 tbsp finely grated plain chocolate

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1. Whisk the 4 egg yolks with the sugar t and vanilla essence in the top of a double saucepan or in a heatproof bowl set over a saucepan of barely simmering water. When the mixture is pale and so thick that the whisk leaves a ribbon trail when lifted, remove the bowl from the heat and set aside to cool completely. Cover with cling film or whisk the mixture occasionally to prevent a skin from forming

2. When the egg yolk mixture is quite cool whisk the mascarpone into the egg yolk mixture until thoroughly combined. With clean blades, whisk the egg whites in a separate, spotlessly clean, bowl until they form soft peaks, then gently fold them into the mascarpone mixture with a figure-of-eight action,

3. Combine the coffee and liqueur, rum or brands in a shallow dish. Dip the Savoiardi, boudoir or sponge fingers into the mixture, one at a time, turning them quickly so that they absorb the liquid but do not fall apart. Arrange a layer of biscuits on the base of a serving dish.

4. Spoon about one-third of the mascarpone mixture on top, spreading it out evenly. Repeat the layers, dipping and turning the biscuits quickly in the coffee mixture. Finish with a layer of the mascarpone mixture and smooth the surface. Chill for at least 1 hour or preferably, overnight before serving

Just before serving, sift the cocoa powder evenly over the top of the dessert, then sprinkle with the grated chocolate