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Briefly beat the sugar with the egg yolks using an electric whisk until the mixture is pale. In a separate bowl, whisk the egg white to stiff peaks using clean beaters.
Add the mascarpone to the yolks and mix well. Gradually add the beaten egg white until combined and the mixture has the consistency of thick whipped cream.
Dip the sponge fingers into the lukewarm coffee, a few at time, turning for a few seconds until they are soaked but not soggy.
Layer half the soaked fingers in a deep 14cm x 18cm dish or four individual dessert glasses. Spread over half the mascarpone mixture, then repeat with the remaining sponge fingers and mascarpone mixture. Chill until ready to serve, or for up to 24 hours. Finely grate over the chocolate just before serving.