LADY FINGER

Whisk the room temperature egg whites and
stiffen them with the caster sugar, then add the
egg yolks. Gently fold in the sifted powders using a
spatula. Bake at 190 °C.

COLOMBIAN COFFEE SYRUP

Boil all the ingredients in a saucepan.

COLOMBIAN COFFEE MASCARPONE MOUSSE

Weigh the ingredients into the bowl of a stand
mixer. Set aside in the refrigerator for one hour.
Whisk the mixture.

ASSEMBLY

Place a lady finger disc in the bottom of a small
glass, then drizzle generously with the Colombian
coffee syrup. Pipe the Colombian coffee
mascarpone mousse on top, then sprinkle with
cocoa powder.