2 eggs, separated
2/3 cup caster sugar
250g mascarpone, at room temperature
2 tbsp coffee liqueur
2 tbsp cocoa powder
2 tsp coffee powder or granules
¾ cup boiling water
20 savoiardi biscuits
1 orange, finely grated rind
20g dark chocolate, finely grated
1 Place egg yolks and 1/3 cup sugar into the small bowl of an electric beater. Beat until thick, pale and fluffy. Add mascarpone and beat on a low speed until combined and mixture thickens. Transfer to a bowl.
2 Place remaining sugar and ½ cup water into a saucepan and place over a medium-low heat. Stir until sugar dissolves and mixture comes to the boil. Simmer for 5 minutes or until slightly thickened.
3 In a clean, dry bowl, beat eggwhites and salt with electric beater until soft peaks form. With electric beater motor running on medium speed, slowly add syrup in a steady stream until well combined. Continue to beat until mixture cools. Fold meringue and half the liqueur into mascarpone mixture with a large metal spoon.
4 Stir cocoa powder, coffee, remaining liqueur and boiling water in a bowl. Quickly dip 2 biscuits into liquid. Break biscuits and place in the base of a glass serving dish. Repeat, filling four glasses.
5 Spoon 3/4 of cream mixture into glasses. Dip remaining biscuits into mocha mixture; place 3 into each glass. Top with remaining cream, orange rind and chocolate.