• 500 ml strong black coffee, cooled
  • 62,5 ml rum
  • 4 eggs, separated
  • 62,5 ml caster sugar
  • 500 g mascarpone
  • 250 ml cream, whipped
  • 1 sponge cake, cut into fingers
  • 250 ml glacé cherries, halved
  • 250 ml roast almonds
  • 250 ml preserved green figs, chopped into cubes
  • 10 ml cocoa

Combine the coffee and rum in a bowl. Whip the egg yolks and sugar until light and fluffy. Add the mascarpone and whisk until just combined. Fold in the whipped cream. Beat the egg whites until soft peaks form. Fold them carefully into the mascarpone mixture. Dip the sponge fingers one by one into the coffee mixture.

Put them into a bowl of about 20 x 25 cm, 6 cm deep. Spread half the mascarpone mixture over the first layer and sprinkle half the fruit and almonds on top. Then add a second layer of dunked sponge fingers. Spread over the rest of the mascarpone mixture and dust with cocoa. Decorate with the rest of the fruit and nuts. Refrigerate for at least 4 hours.