Serves 4 - 6
2 eggs, separated
1 1/2 – 2 tbsp caster sugar
400g mascarpone
Cognac or Grand Marnier, to taste
finely ground fresh coffee grains
In a bowl, whisk together the egg yolks and sugar until thick and
creamy.
Fold through the mascarpone.
In a separate bowl, whisk the egg whites until stiff then fold through
the mascarpone mixture.
Add liqueur to taste. Pour into a serving bowl (or individual bowls) and
sprinkle with the coffee grains.
Tip: the coffee grains can be layered through the mixture – just take
care not to overdo them. Make sure they are fresh and finely ground.
If you prefer a lighter mixture, use 200g mascarpone mixed until
smooth with 200g drained fresh ricotta.