2 cups strong black coffee
1/2 cup orange juice
3 eggs, separated
1/3 cup caster sugar
300ml thickened cream, lightly whipped
1 large packet of sponge fingers (savoiardi)
cocoa, for dusting
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Pour coffee and orange juice into a shallow dish. Set aside.
Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick.
Add the mascarpone and whipped cream, mixing gently until just combined.
Beat egg whites in a medium bowl with electric beaters until soft peaks form.
Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish.
Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream.
Cover with plastic wrap and refrigerate for at least 2 hours.
Dust generously with cocoa and