Ingredients
1. Mascarpone cheese (250g about 8 1/2oz)
2. brandy or rum (5tbsp)
3. sugar (4tbsp)
4. Sponge fingers (200g about 7oz)
5. unsweetened cocoa (3tbsp)
6. strong Italian coffee (250ml)
7. eggs (3medium)

Method of preparation:-
1. Take a large bowl, beat egg yolks and sugar with hand mixer until gets fluffy. Add mascarpone cheese in it.

2. Take a bowl, Whip egg whites in it until it gets stiff and then it into the mascarpone mixture. Mix it with spoon by lifting mascarpone from bottom of the bowl to top.

3. Take 1/3 of the mascarpone. Add cocoa in it and mix it well. Now spread half of the other mascarpone mixture without cocoa on the bottom of the cake dish.

4. Dip both the sides of the sponge finger into the espresso coffee and place them over the mascarpone cream. Now cover this with chocolate mascarpone cream.

5. Now add brandy to the leftover coffee and dip the spongefinger into it and then place them over the mascarpone chocolate cream and top with remaining mascarpone cream. Now sprinkle cocoa powder on the top. Place in refrigerator for 24 hours.