-
1
For the syrup, boil the sugar and water together in a thick-bottomed pan, then add the coffee.
-
2
Remove from the heat and set aside.
-
3
Suspend a bowl over a pan of simmering water and whisk the three egg yolks and half of the sugar together until pale and aerated, then set aside.
-
4
In a separate bowl, whisk the double cream until if forms soft peaks, then beat the mascarpone to make it softer and add to the cream until combined.
-
5
In a clean bowl, whisk the three egg whites until firm, then gradually add the remaining sugar and whisk until firm.
-
6
Fold all components together, the yolks, whites and mascarpone cream, and mix until combined.
-
7
Soak the sponge fingers in the coffee syrup and spoon half on the bottom of a dish, followed by half the cream, and repeat until complete.
-
8
Dust with a light coating of cocoa powder on top and serve.
