Ingredients
- 2 eggs, separated
- 70g light muscovado sugar
- 250g mascarpone, decanted into bowl and mixed to loosen
- 2 clementines, zest and juice - reserve some zest for the top
- 200ml freshly brewed strong coffee, cooled
- 50ml Cointreau/ Triple Sec
- 100g Savoiardi biscuits
- 2 tbsp cocoa powder, sieved
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