Camille Gobert

Separate the egg whites from the yolks, and store the whites in the fridge.

Beat the yolks with the sugar in a bowl until the mix looks pale yellow.

Progressively add the mascarpone. Use a rubber spatula to spread each piece of mascarpone against the inside of the bowl until the mascarpone is fully dissolved and the mix looks smooth.

Set aside in the fridge.

Prepare the coffee and pour the alcohol inside.

Dip each sponge finger inside the coffee for no longer than one second and set them aside. They will become much softer after a few minutes.

Once the sponge fingers have become a little soft, use them to cover the bottom of your plate in a single layer.

Squeeze the biscuits together to fit them all. The layer should be dense and almost flat, with no hollow parts in between two biscuits.

Whip the egg whites up until stiff.

Mix 1/4th of the whites with the yolks, sugar and mascarpone mix to lighten the preparation, and carefully incorportate the rest.

Pour the mix on top of the soaked sponge fingers layer and tilt the plate to spread it all over.

Let it rest in the fridge for at least 12 hours.

Just before serving, dust the content of the plate with the cocoa powder.