Ingredients:

Base: 18 pieces sponge fingers (halved)

Filling

• 4 egg yolks
• 60g caster sugar
• 100ml milk
• 500g mascarpone cheese (at room temperature).
• 250ml UHT whipping cream (whipped)
• 4 tbsp Kahlua

Coffee syrup

• 4 tbsp instant coffee powder/espresso
• 4 tbsp caster sugar
• 180ml hot water
• 180ml Kahlua

Decorate: Cocoa powder
Few glasses

Method：

1. Filing: Place egg yolks, sugar and milk in a double boiler. Mix over simmering water. Stir until slightly thickened, leave aside.
2. Stir mascarpone cheese with a spoon until soft. Add in item 1 above and whipping cream. Beat until well-combined and soft peak. Add in Kahlua.
3. Coffee syrup: Dissolve coffee powder and sugar in hot water. Add in Kahlua.
4. Soak sponge fingers in coffee syrup. Prepare glasses. Place sponge fingers into glasses. Pipe in filing to fill half of each glass. Place more sponge fingers on cheese filing. Top with cheese filing.
5. Chill until set. Dust with cocoa powder before serving