20 sponge finger (lady fingers)
3/4 cup sugar
4 eggs (separated)
1/4 cup cocoa powder
1 1/2 cups mascarpone cheese
2 cups espresso (sweetened to your liking)
Separate egg yolks from whites.
Add 1/4 cup of sugar to the yolks in a bowl and whisk (using a hand whisk, not
electrical) until the colour is pale and the consistency is creamy.
Add the Mascarpone cheese to the yolk mixture and mix well with a spoon
eliminating all cheese clumps.
Beat the egg whites in a separate bowl (deep) with an electric egg
beater/blender until smooth white and fluffy, then add the remaining sugar to it
gradually and continue to beat well until stiff ( stiff enough that you can flip the
bowl over without it running).
Add the egg white mixture (Meringue) to the yolk mixture slowly and fold into it
very gently until mixed.
Make the espresso coffee and put in a bowl.
Dip quickly each lady finger on each side and place in a Pyrex.
Cover with layer of the custard (egg mixture), then sprinkle cocoa powder to
cover it. Put another layer of lady fingers dipped in coffee over the custard
and cover again with a layer of custard. Cover with cocoa powder.
Place in the fridge for 2 - 3 hours before serving.