WHAT YOU NEED

4 eggs, separated
180g caster (superfine) sugar
1tsp ground cardamom
250g mascarpone
500ml Lebanese (Turkish) cardamom coffee*
60ml Marsala or coffee liqueur
500g sponge finger biscuits
100g cocoa powder
100g finely chopped pistachio kernels

For the Lebanese (Turkish) cardamom coffee

100g ground Turkish coffee
1 tbsp white (granulated) sugar (optional)
¼ tsp ground green cardamom (optional)

To make a sabayon, whisk the egg yolks, sugar, and ground cardamom in a mixer on high speed until thick and pale.

In a large bowl, stir the mascarpone until smooth and softened. Gradually add the sabayon to the mascarpone.

In a clean bowl, whisk the egg whites until stiff peaks form.

Gently fold the stiff egg whites through the mascarpone mixture to make a light custard.

Combine the coffee and liqueur in a separate shallow dish and soak the sponge finger biscuits in the coffee mix. Gently squeeze any excess liquid from the biscuits and place flat on the bottom of a serving dish. Cover the biscuits with a layer of the custard.

Repeat these layers twice with a smaller amount of custard on top. Smooth over with a spatula and refrigerate for at least a couple of hours.

Serve dusted generously with the cocoa powder and finish with chopped pistachios.

To make the Lebanese (Turkish) cardamom coffee

Be aware that the coffee will double its height during the cooking process, so choose an appropriately sized pot.

Place 400ml water in a small saucepan or Middle Eastern coffee pot (raqwa) with a spout and bring to the boil.

Remove from the heat and add the coffee and sugar and cardamom if using.

Return to the heat and watch it very closely, as the coffee will boil up and over to almost double its height if left unchecked.

The idea now is to play the coffee boiling game that involves boiling the coffee up until it’s just about to boil over then removing it from the heat and gently stirring the foam on top, then repeating the process until the foam ‘breaks’ and the coffee boils very black and shiny.

Allow it to settle for a minute or so before serving, leaving the ‘mud’ in the bottom of the coffee pot. You should leave the mud in the bottom of your cup, too (unless of course you like that sort of thing).