- 1 medium egg, separated
- 25g caster sugar
- 100g lighter mascarpone
- 50ml strong black coffee
- 2 tbsp Tia Maria
- 6 sponge fingers, broken in half
- 25g Chosen by you Milk Chocolate, grated
- Icing sugar, to decorate
Put the egg yolk and half the caster sugar in a large bowl and whisk with an electric mixer until mousse-like.
Put the egg white in a separate bowl. Using clean, dry beaters, whisk until stiff. Add the rest of the sugar a little at a time, whisking until stiff after each addition.
Put the mascarpone in another bowl and gradually mix in the yolk mixture, then fold in the white.
In a small bowl, mix the coffee with the Tia Maria. Dip in the sponge fingers until just soaked. Arrange in a single layer in two glass bowls or tumblers.
Cover with a layer of mascarpone, then a layer of sponge fingers. Repeat, finishing with mascarpone. Cover with the grated chocolate, then decorate with icing sugar. Chill for at least an hour before serving.