1Step 1
Brew the coffee and set it aside to come to room temperature.
2Step 2
Separate the eggs, placing the yolks in a large mixing bowl and the whites in a medium-sized mixing bowl.
3Step 3
Add 5 tablespoons of sugar to the yolks and mix on high until creamy.
4Step 4
Add the mascarpone cheese, one large spoonful at a time, to the egg yolk mixture, lightly mixing between spoonfuls.
5Step 5
Add 1 tablespoon of sugar to the egg whites and mix on high until stiff peaks form.
6Step 6
Gently fold the egg whites into the egg yolk/mascarpone mixture until well combined. Set aside.
7Step 7
Crush the ladyfinger biscuits by hand into a large bowl to achieve rough, uneven-sized pieces.
8Step 8
Add the masala to the cooled coffee and pour over the crushed ladyfingers. Mix until all the liquid is absorbed evenly (there will be some dry bits – that’s ok!)
9Step 9
Cover the bottom of your serving dish with the biscuit mixture.
10Step 10
Pour the egg/mascarpone mixture over the biscuit mixture.
11Step 11
Sift a thick layer of cocoa powder on top. Cover and refrigerate for at least 5-6 hours before serving.