Method

• Dust about a tablespoon of cocoa powder on the base of a shallow dish with a 3 L capacity, 25cm x 25cm x 5cm or a 23cm round will also work. Reserve the remaining powder for the top.
  2-3 tablespoons cocoa powder
• Make the coffee and add the rum or Kahlúa and leave to cool. A strong espresso works well
  120 - 150 ml strong coffee, 30 ml dry sherry
• In a bowl, beat the egg whites and the cream of tartar to soft peaks. Set aside.
  2 exl eggs separated, 1 teaspoon cream of tartar
• In a separate bowl, whisk yolks and sugar for three minutes until light and creamy. Add the mascarpone cheese to the egg yolk, mix and beat
  3 tablespoons caster sugar, 250 g mascarpone
• Beat in the mascarpone
• Fold in the cream
  250 g of cream whipped to soft peaks
• Fold in the egg whites
• Dip half of the finger biscuits in the coffee mixture, lay them on the base of the dish on top of the dusted cocoa powder
  200 g of finger biscuits
• Spread half of the creamy mascarpone mixture on top, smoothing down with a palette knife
• Dip the remaining biscuits in the coffee liqueur mix and place those on top of the cream mascarpone mixture. Pour in the rest of the cream mascarpone mixture on top of the biscuits. Dust with cocoa powder cover with cling film. Rest in fridge overnight for 8 hours or a minimum of two hours for the flavours to develop and the creamy mix to set. This can be made 2 days in advance. Eat within 4-5 days