2 egg yolks
50 gm sugar
200 gm Mascarpone
grated rind of half lemon
grated rind of half orange
2 egg whites, beaten stiffly
150 gm finger biscuits
approx. 150 mL sweetened strong coffee
1-2 tablespoons coffee liquor or Cognac (or Rum)
chocolate powder, to sprinkle on top of dessert
Beat egg yolks and sugar till light and creamy.
Add Mascarpone, lemon and orange rind and beat until all is mixed well together.
Carefully fold in stiffly beaten egg whites.
Line the base of a gratin form, approx. 12 x 24 cm, with finger biscuits and pour half the coffee liquor, or Cognac flavoured coffee, carefully over the biscuits, and then spread with half the Mascarpone mixture. Cover the Mascarpone cream mixture with the second half of the biscuits and pour the rest of the coffee mixture carefully onto the biscuits.
Spread over the remainder of the Mascarpone mixture.
Should be left in fridge for at least 1 hour, and before serving sprinkle with chocolate powder.