- 4 eggs, separated
- 1/2 cup caster sugar
- 250g mascarpone cheese
- 1/3 cup coffee liqueur (such as Kahlua)
- 200ml thickened cream
- 2 tablespoons instant coffee powder
- 2 cups warm water
- 28 sponge finger biscuits (see note)
- 1 tablespoon cocoa powder
Using an electric hand mixer, beat egg yolks and sugar together in a large bowl until pale and creamy.
Gently fold in mascarpone and liqueur. Wash and dry beaters. Whip cream to firm peaks. Fold into mascarpone mixture.