Method

• 1.
  In an electric mixer fitted with the whisk attachment, whisk the egg yolks and half the sugar for 5 minutes or until light and fluffy, then whisk in the mascarpone and ½ cup (125ml) cooled coffee until thick and combined. Transfer to another bowl.

• 2.
  Whisk egg whites in the cleaned mixer until frothy. Increase speed to high and, whisking continuously, add remaining sugar 1 tbs at a time. Continue whisking for 7 minutes or until sugar is dissolved and meringue is glossy with stiff peaks. Fold the egg white into the mascarpone mixture with a large metal spoon. Set aside.
• 3.
  Place brandy and remaining 1 cup (250ml) coffee in a bowl. Dip in enough biscuits to form a double layer in a 3-litre (12-cup) trifle dish (20cm diameter by 12cm high), then spoon in a third of the mascarpone mixture. Repeat two more times, finishing with a layer of mascarpone mixture.
• 4.
  Sprinkle with chocolate and chill for an hour or longer if time allows.