Preparation: 25 min
Chilling: 2 hours
4 eggs, separated
250 ml (1 c) caster sugar
500 g mascarpone cheese
5 ml (1 t) vanilla extract
250 ml (1 c) cold strong coffee
splash of Cape Velvet liqueur (optional)
200 g finger biscuits
250 g caramel condensed milk
cocoa powder for dusting
1 Whisk the egg yolks and caster sugar together in a large mixing bowl until light and frothy. Mix in the mascarpone and vanilla extract until well combined then set aside.
2 Whisk the egg whites in a clean bowl until stiff. Add a spoonful of the beaten egg whites to the egg yolk mixture and stir through. Add the rest of the egg whites and fold through gently.
3 Mix the coffee and liqueur (if using) in a wide bowl. Dip the finger biscuits in the liquid then arrange on the base of 4 glass jars. Reserve a few for garnish.
4 Carefully spread a layer of the mascarpone mixture on top and spoon in a few tablespoons of the caramel. Repeat with the rest of the ingredients, ending with a layer of the mascarpone mixture.
5 Dust with a little cocoa powder and garnish with the reserved finger biscuits. Chill in the fridge for 2 hours before serving.