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

 

Tips and ideas:

• You could use brandy or rum instead of dessert wine
• You can sprinkle cocoa powder over the top instead of grated chocolate if you prefer
• Serve small portions as this is a delicious but very filling dessert.

• See more delicious Spanish dessert recipes.