Separate the eggs into two large mixing bowls.

Add the sugar to the egg yolks and beat with an electric hand-held whisk until light and creamy. Stir through the mascarpone until you have a cream.

Beat the egg whites with a balloon whisk until they are stiff and when you lift the whisk from them, they hold their ‘peaks’. Using a metal serving spoon, gently fold the whites into the cream.

Dollop a couple of tablespoons of the mixture into the bottom of a pie dish roughly 23 x 20 cm (9 x 8 in) and smear it evenly across the base.

Add your chosen liqueur to the cooled coffee.

Mara stipulates the biscuits should not be soggy with coffee, so arrange a layer of them, sugar side up, in the pie base, then use a teaspoon and carefully dribble coffee along each biscuit.

Make sure you keep half for the next layer.

Cover this layer of biscuits with half of the remaining mascarpone mix.

Repeat with the biscuits and coffee, then add the rest of the mascarpone. Chill this overnight.

When you are ready to eat it, sprinkle the top with the cocoa powder. It should be nice and thick. Serve with some Prosecco.