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30 minutes, refrigerate for 2 hours
sponge finger biscuits
cocoa powder to serve
Place the egg yolks and sugar into a bowl and whisk until light and creamy.
Add the Mascarpone and whisk until smooth.
Add the egg white and sherry (we used Pedro Ximenez) and whisk to combine.
Place the coffee into a wide, shallow bowl. Soak half of the sponge biscuits in the coffee and make a layer in the bottom of each of the serving glasses.
Pour a layer of the Mascarpone mix on top.
Soak the rest of the biscuits in the coffee and make a layer on top of the Mascarpone. Finish with the rest of the Mascarpone.
Refrigerate for at least two hours, dust cups with cocoa and serve.
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