INGREDIENTS
- 4 eggs
- 250g mascarpone
- 300ml thickend cream
- 1 large pack Sponge finger biscuits
- 1/3cup caster sugar
- 2tbsp coffee powder
- 1/2 cup orange juice
- Plastic wrap or foil
- Cocoa powder or milo for dusting
METHOD
- Coffee power mix with warm water,Add orange juice. Set aside
- Beat 4 eggwhites in a medium bowl with electric beaters until sofe peaks form.
- Beat the 4 egg yolks, caster sugar in a large bowl with electric beaters until pale and thick. whipped the cream, add the mascarpone,mixing gently until just combined.
- Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
- Dip enough biscuits into the coffee mix with orange juice to cover the cake base. Cover biscuits with half mascarpone mixture. Repeat layer 1 time.
- Cover with plastic wrap or foil and refrigerate for at least 6hrs. Dust with generously with cocoa and serve.