Ingredients 2 tbsp instant coffee
¼ cup hot water
¼ cup rum
About8 - 12 sponge fingers
250 g dark chocolate (I use Lindt or Freys)
3 eggs, separated
750 g mascarpone
2 tbsp sugar
2 tbsp cocoa
¼ cup grated chocolate - optional
Mix the coffee, water and rum together.
Allow to cool slightly and dip up to 8 sponge fingers in this - do not use all the liquid. I wanted to save on sugar so only used 5.
Lay them in the bottom of a bowl.
Break the chocolate into squares and microwave it until it is melted. Allow to cool slightly.
In a processor put the chocolate, egg yolks and mascarpone in and pulse till it is mixed.
In a clean bowl beat the egg whites till they are stiff but not dry. Gradually add the sugar until you have a soft meringue.
Carefully fold the meringue mixture into the chocolate mascarpone mixture.
Spoon enough mixture over the coffee-coated sponge finger biscuits to half fill the bowl.
Cover with the remaining coffee-dipped sponge fingers (I only used 2 here but 4 would be ideal).
Cover with the remaining chocolate mixture.
Smooth the top evenly and refrigerate overnight.
Sift the cocoa on top and sprinkle over the chocolate shavings if using about an hour before serving.