250g. mascapone soft cheese
3 dessertspoons caster sugar
250g. sponge finger biscuits
strong black coffee }enough to soak
dessertspoonful brandy or sherry }biscuits
bitter cocoa powder (to cover top)
Separate the whites from the yolks of the eggs, whip them until they form peaks.
Put the yolks of the eggs in a bowl, add the sugar and mix well. Add the cheese gradually and mix well. Afterwards, add the whipped egg whites to the mixture.
Dip some of the biscuits into the coffee/brandy sauce, then arrange them on the bottom of a rectangular dish 10x8x2, so that the bottom of the dish is covered.
Pour some of the mixture on top of the layer of biscuits, then make alternate layers of mixture and coffee soaked biscuits until all are used up.
Sieve the cocoa over the dish, so that all the mixture is covered.
in a refrigerator for at least 2 hours before serving, or put directly
into the freezer.