• 2 eggs, separated
  • 165 g mascarpone
  • 1/3 cup caster sugar
  • 3 tbsp. of Moccona coffee brewed with 200 ml hot water
  • 250 g packet of brownies [complete]


Beat the egg yolks and the sugar for at least 15 minutes, or until thick and white. Add the mascarpone and beat until just smooth.

Put the freshly brewed coffee in a bowl. Break the brownie into chunks and soak in the liquid for twenty seconds and set aside on a plate.

Beat the egg whites until thick and stiff, then gently fold into the mascarpone mixture.

Layer the soaked biscuits and mascarpone cream into the jar.  Refrigerate for at least 2-3 hours. Before serving, top with a generous grating of chocolate and a sprinkle of Moccona.