Dip the sponge fingers in the coffee mixture and arrange in a large serving dish in one layer
Beat the egg yolks with the sugar with an electric whisk until the mixture is pale and fluffy, then fold in the mascarpone
Beat the egg whites to stiff peaks then fold into the mascarpone mixture
Spoon over the sponge fingers to make a thick layer
Refrigerate for at least three hours, then sprinkle with chopped chocolate before serving
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