• 6 free-range eggs, separated
• 1 cup caster sugar
• 500g mascarpone
• 250ml strong black coffee, cold
• 100ml brandy
• 250g packet savoiardi biscuits (18 biscuits)
• Cocoa powder, to dust
• Grated dark chocolate, to serve
Put egg yolks and ½ of the sugar in the bowl of an electric mixer and beat on high, using whisk attachment, for 4 minutes or until thick and pale.
Put mascarpone in a large bowl and gently fold in yolk mixture until combined. (Don’t overbeat or it will split.) Set aside.
Wash mixer bowl then put egg whites and the remaining sugar in and beat on high, using whisk attachment, for 2 minutes or until soft peaks form. Gently fold into egg yolk mixture to combine.
Combine coffee and brandy in a shallow bowl. Divide savoiardi biscuits into 3 batches.
Working with 1 batch, dip 1 biscuit at a time into coffee mixture so outer edge is soft but centre is still firm. Arrange in a single layer in a large 8-cup capacity serving bowl (for individual serves, see Cook’s tips (above).
Spoon over ¹⁄³ of the mascarpone mixture. Dust with a little cocoa.
Repeat Steps 5–6 for 2 more layers with remaining biscuits, coffee mixture, mascarpone mixture and cocoa, finishing with cocoa.
Cover with plastic wrap and refrigerate for at least 6 hours or overnight, until completely chilled.
Serve topped with grated chocolate.