4 T. rum

4 fl. Oz. strong black coffee

2 T. brandy

16-20 sponge fingers

1 lb. mascarpone

2 eggs, separated

5 T. powdered sugar

3-4 oz. dark, bittersweet chocolate, pulverized in blender


Mix 2 T. of the rum with the coffee and brandy.  Dip sponge fingers in this mixture and arrange in goblets.  Pour over them any remaining coffee mixture, but not so much that the sponge fingers become soggy.  Beat together the mascarpone, egg yolks and sugar.  Add remaining rum.  Beat the egg whites until stiff but not dry and fold into the mascarpone mixture.  Spoon over the sponge fingers; sprinkle with chocolate and refrigerate overnight.

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