We cut a heart shape out of card to use as a stencil, then dusted the puds with icing sugar.

By , 21 September 2015
  • Ready in: 80 mins
  • Serves: 2
  • Price: £1.16 per serving
Nutritional Info
Each 158g serving contains
  • Fat 14.5
  • Sat Fat 8.1
  • Sugar 30
  • Salt 0.16
  • Cals 335
of your reference intake.
Typical energy values per 100g: 888kJ/212kcal.
  • 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.