Ingredients	4	Eggs
	500g	Mascarpone
	100g	Castor Sugar
	10cl	Double Cream or Creme Freche
		Boudouire Biscuits
		Strong Coffee
		Dark Chocolate

Method

Prepare 50cl of strong black coffee.

Whip the mascarpone and mix with the sugar and the yolks of the eggs.  Stir in the cream.

Whisk the egg whites until stiff peaks are formed and fold into the mixture.

Dip the biscuits in the coffee and place a layer in the bottom of a soufle basin add a layer of the mixture.  Continue this process until the basin is full and then decorate with grated chocolate.

Place in a refrigerator for 4 hours before serving.