|Eggs||2 , separated|
|Caster sugar||1 Cup (16 tbs)|
|Mascarpone cheese||1 1⁄2 Cup (24 tbs)|
|Brandy||1⁄4 Cup (4 tbs)|
|Sponge fingers||6 1⁄2 Ounce (200 Gram, Savoiardi)|
|Espresso coffee||1⁄4 Cup (4 tbs) (At Room Temperature)|
|Cocoa||1⁄4 Cup (4 tbs), sifted|
1. Beat egg yolks with sugar until mixture is thick and pale. Add mascarpone cheese (a) and brandy; beat until smooth.
2. In a separate bowl, beat egg whites with salt until just holding soft peaks; fold into mascarpone mixture (b).
3. Arrange half of sponge biscuits in the base of a clear bowl (c). Sprinkle half coffee mixture over biscuits, spread half mascarpone mixture over biscuits. Repeat with remaining biscuits, coffee mixture (d) and mascarpone, dust top with sifted cocoa. Chill until ready to serve.