For some reason not one of my Italian Cooking books has this recipe. I eventually found it in a cookery magazine from 1991!
Serves 4
16 sponge fingers
60 ml / 2½ fl oz rum
2 tbls brandy or Marsala
100 ml / 3½ fl oz strong, cold black coffee
8-10 small macaroon biscuits
3 tbls apricot jam
400 g / 14 oz Mascarpone or other soft cream cheese
2 medium egg, separated
4 tbls icing sugar, sifted
100 g / 4 oz powdered or very finely grated chocolate
Preheat the oven to 190C/375F/Gas 5.
Bake the sponge fingers for 10-15 minutes until they are very crisp and dry.
Mix half of the rum with the brandy or Marsala and coffee. Dip the sponge fingers into this mixture so that they soak up a little of the liquid, then arrange them in a shallow serving dish.
Spread the macaroon biscuits with the jam and arrange over the sponge fingers. Sprinkle over any remaining coffee mixture.
Beat the cream cheese with the egg yolks, icing sugar and remaining rum. Whisk the egg whites until they stand in stiff peaks. Using a metal spoon, fold the whites into the cheese mixture. Spoon over the macaroons to completely cover. Sprinkle a thick layer of powdered/grated chocolate over the top, cover and chill overnight in the refrigerator.