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  • 4 egg whites

  • 4 egg yolks

  • 150g castor sugar

  • 400g mascarpone

  • 200g savoiardi

  • 200ml extra strong coffee, cooled

  • 100g dark chocolate, grated


  • 1.

    Stiffly whisk the egg whites in a grease-free bowl.

  • 2.

    Beat the egg yolks with the sugar in another bowl until pale and fluffy and almost tripled in volume.

  • 3.

    Gently fold in the mascarpone and then the egg whites.

  • 4.

    Dunk the savoiardi quickly in the coffee (so as not too soak) and layer on the base of a deep rectangular serving dish.

  • 5.

    Cover with a layer of the mascarpone cream and continue making layers until all ingredients are used.

  • 6.

    End with a layer of mascarpone cream.

  • 7.

    Chill in refrigerator for approx three hours and sprinkle with grated chocolate just before serving.

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