1. Place half the sponge fingers at the bottom of a glass serving dish (about
8 cms deep) - place the other half on a plate and set aside
2. Place
the cup of strong black coffee in a pan and mix in half the sugar and dessert
wine
3. When the sugar has dissolved pour the liquid over the sponge
fingers in the serving dish and the others on the plate
4. Separate
the eggs from the yolks - beat the egg yolks with the rest of the sugar then add
the marscapone and mix until smooth
5. Whisk the egg whites until
stiff and add to the egg yolk mixture stirring well
6. Cover the
sponge fingers with half the mixture then carefully place the rest of the sponge
fingers on top and cover with the rest of the mixture
7. Place in
the fridge for about 2 hours then grate the chocolate on top before serving