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  • 3 egg yolks (preferably free-range or organic)

  • 75g/3oz caster sugar

  • 2 x 250g/9oz tubs mascarpone cheese

  • 85ml/3fl oz Kahlua or coffee liqueur

  • 14 boudoir or sponge finger biscuits

  • 25g/1oz plain chocolate, finely grated

  • cocoa powder, for dusting


  • 1.

    Place the egg yolks in a bowl with the caster sugar and beat together until pale and thickened, using an electric whisk.

  • 2.

    Add the mascarpone and whisk slowly until the mixture is pale and smooth.

  • 3.

    Pour in one tablespoon of the Kahlua or coffee liqueur and whisk gently to combine.

  • 4.

    Dip half of the boudoir or sponge finger biscuits into the coffee liqueur mixture and arrange in the bottom of four glass coffee cups, breaking them up as necessary.

  • 5.

    Spoon over half the mascarpone mixture and sprinkle half the chocolate on top.

  • 6.

    Repeat the layers until the cups are full and then cover each cup with cling film.

  • 7.

    Chill for at least two hours (up to 24 hours is fine).

  • 8.

    Set cups on saucers and dust with cocoa powder just before serving.

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