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How to make it

  • beat egg yolks and sugar until the mix becomes very pale in color
  • stir in mascapone cheese
  • whip the cream until slightly thickened and fold through the egg and cheese mix
  • beat egg whites until light and fluffy and gently fold through cream mixture
  • pour ur cooled strong coffee onto a plate and pour in the marsala gently stir around dip half the sponge fingers into coffee and marsala mix and gently squeeze out any excess liquid and layer on the bottom of your tray
  • ad half the cream mix on top of sponge fingers
  • sift 1 tbls of cocoa over layer
  • and repeat the process with another layer of coffee soaked fingers cover the fingers with the rest of the cream mix sift the last tbls of cocoa and place in fridge for 12 to 24 hours before serving

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