Prepare coffee and let cool. Seperate egg yolks from egg whites. Beat egg whites until fluffy. Seperately beat egg yolks with sugar until creamy, and add Mascarpone to mixture. Fold in egg whites to egg yolk mixture. Add either Sambuca, Anice or Grand Marnier to coffee. Dip biscuits in coffee/liqueur, and place them covering bottom of baking dish. Cover with Mascarpone mixture. Sprinkle cocoa on top and refrigerate 4 to 6 hours before serving.
Instructions
Prepare coffee and let cool. Seperate egg yolks from egg whites. Beat egg whites until fluffy. Seperately beat egg yolks with sugar until creamy, and add Mascarpone to mixture. Fold in egg whites to egg yolk mixture. Add either Sambuca, Anice or Grand Marnier to coffee. Dip biscuits in coffee/liqueur, and place them covering bottom of baking dish. Cover with Mascarpone mixture. Sprinkle cocoa on top and refrigerate 4 to 6 hours before serving.
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