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Pour the cold coffee and coffee liqueur into a bowl. Dip 12 sponge fingers into the liquid and put into six serving dishes or one large bowl.
Put the egg whites into a bowl and whisk until they form peaks. In a separate bowl, whisk together the egg yolks, icing sugar, quark and vanilla. Fold in the egg whites.
Spoon half the quark mixture over the sponge fingers. Dip the remaining sponge fingers in to the coffee mixture, then put the remaining sponge fingers into the serving dishes and cover with the rest of the quark mixture. Chill in the fridge for several hours just before serving, decorate with cocoa powder.
Quark is a smooth, soft white cheese, with a texture between yoghurt and fromage frais. Fromage Frais can be used instead. Alternatively use mascarpone instead of quark.