Prep time: 30 minutes
2 hours refrigeration
300 ml espresso coffee
3 ½ tblsp Marsala
2 tblsp Kilkenny cream (coffee and chocolate liqueur)
2 tblsp brandy
1 tsp vanilla bean paste
3 eggs separated
75 g caster sugar
300 g mascarpone
Cocoa for dusting
100 g good quality dark chocolate, grated
Chill six 300 ml glasses. Combine coffee, coffee liqueur, brandy marsala and vanilla in a large bowl and set aside.
In a bowl beat egg yolks with sugar until light and fluffy, then mix in mascarpone. Beat eggwhites intil soft peaks form, then fold into the mascarpone mixture.
Dust the base of each glass with a little cocoa and sprinkle with some of the grated chocolate. Add a spoonful of the mascarpone mixture to each glass. Quickly dip the biscuits, a few at a time, into the coffee mixture and arrange in a single layer on top of the mascarpone, breaking biscuits to fit if required. Dust with cocoa and chocolate and then repeat layers again, finishing with mascarpone. Leave to chill for a couple of hours in the fridge and then dust again with cocoa and grated chocolate.