warning, this makes enough for 12 people, so halve it, unless you want to eat it all yourself!!!
100g sugar
4 eggs, separated
400g mascarpone cheese
400g tayberries or loganberries or raspberries
400g sponge fingers
500ml strong cold coffee or substitute for something caffeine free, I use grape juice
cocoa powder
Cream together the sugar and egg yolks. Add the mascarpone and beat the egg whites until stiff and then fold into the mixture. Put a layer of fruit in bottom of dish and then douse the sponge fingers in the coffee, just dip them in quickly as they tend to fall apart if you hang about. Arrange the fingers over the fruit. Cover the first layers with about half the mascarpone, make sure you cover the fingers properly. Repeat layers until all the ingredients have been used up. Dust the top with cocoa powder and leave to set and infuse in the fridge for about 3-4 hours
ourlifehandmade 