300ml strong coffee, made with 2 tbsp coffee granules and 300ml boiling water
175g pack sponge finger
25g chunk dark chocolate
2 tsp cocoa powder
Separate the egg white and yolks into two large bowls. Whisk the whites until stiff. Add the sugar to the yolks and whisk with the same blades (no need to clean first) until thick and foamy, this will take about 5 mins. Whisk the mascarpone and Irish Cream into the egg yolks until you can’t see any streaks of cheese. Carefully fold the whites into the mascarpone mixture with a large metal spoon, trying to keep as much air as possible.
Get your serving dish ready (ours was 20 x 15 cm). Put the coffee into a shallow dish and dip in a few sponge fingers at a time, turning for a few secs until they are nicely soaked, but not soggy. Layer these into your dish until you have used half the biscuits, then spread over half of the creamy mixture. Using the coarse side of the grater, grate over most of the chocolate. Then repeat the sponge and cream layers (you should use up all the coffee) - you can pipe the cream layer if you want a pretty finish 3 Cover and chill for a few hrs or overnight. This can now be kept in the fridge for up to 2 days. To serve, dust with cocoa powder and grate over the remaining chocolate.