By Faeza
12 November 2015


¦ 500ml (2 cups) strong black coffee

¦ 125ml (½ cup) orange juice

¦ 3 eggs, separated

¦ 90ml (1/3 cup) castor sugar

¦ 250g mascarpone cheese

¦ 250ml (1 cup) fresh cream, lightly whipped

¦ 1 large packet of sponge fingers (boudoir) cocoa, for dusting


Pour coffee and orange juice into a shallow dish. Set aside. Beat egg yolks and sugar in a large bowl until pale and thick, using electric beater or rotary beater.

Soften the mascarpone and add to egg mixture, fold in 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 egg whites into the mascarpone mixture.

Dip enough biscuits into the coffee mixture to cover the base of a rectangular dish. Cover the biscuits with one-third of the mascarpone mixture.

Repeat layers two times, ending with the cream. Cover with plastic wrap and refrigerate for at least two hours. Dust generously with cocoa and serve. Marscapone cheese is available from most supermarkets. For a cheaper version, substitute with cream cheese. M