Instructions: Place the mascarpone sugar and egg
yolks in a bowl and beat well.

Whisk the egg whites until they form soft peaks then gently fold into the mascarpone mixture a little at a time.

Stir in the chopped ginger.

Mix the coffee and ginger wine in a bowl.

Dip the savolardi in to soak then arrange half in a shallow serving dish or in the bottom of your individual dishes. (Dip the biscuits only briefly they break up if they are too soft.) You may not need all the liquid.

Spoon half the mascarpone over the top cover with another layer of dipped savoiardi then cover with the remaining mascarpone.

Smooth the top cover and refrigerate for at least 6 hours then decorate with cocoa or chocolate before serving.

Make either in a large serving dish or 5 to 6 individual dishes.

Serves 6

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