Dip half the sponge fingers in the mixed coffee and cognac, and place in the bottom of a glass serving bowl. Blend the Mascarpone, yoghurt, ricotta, sugar and vanilla essence until smooth. Whisk the egg whites until stiff, and fold into the creamy mixture. Spoon half of it into the glass bowl. Cover with the remaining sponge fingers dipped in the coffee and cognac mixture, and then spoon on the rest of the cream, smoothing the surface. Sprinkle the surface with chocolate and coffee, and then cover and refrigerate for several hours before serving.
© 1995 Frances Bissell. All rights reserved.