Put the egg, sugar, vanilla, and 1½oz of a coffee liqueur or rum into a bowl and mix to a creamy consistancy.

Add the Mascarpone and fold in to make a cream.

In another bowl, stir together the coffee, which should be tepid, and 1½oz of coffee liqueur or rum. Dip the biscuits, one by one, in the coffee mixture for a few seconds, letting each biscuit absorb enough liquid to keep firm, but not fall apart. Starting with the biscuits, arrange in four individual glass dishes alternate layers of biscuits and the Mascarpone cream ending with the Mascarpone.

Chill in the fridge for several hours to set. Serve straight from the fridge ; it tastes better that way. Before serving, dust with cocoa powder.

Recipe courtesy of Spirits and Liqueurs, by Andrew Durkan, published by Teach Yourself Books.