Separate egg whites and egg yolks and put into different bowls.
Combine the egg yolks, sugar, mascarpone and liqueur in a large mixing bowl and whisk
Pour the mixed egg whites into the mascarpone mixture slowly until the mixture has the consistency of thickly whipped cream.
Dip the sponge fingers into the coffee, turning for a few seconds so that they are evenly soaked, then layer half into the base of a 2 pint souffle dish Spread half of the mascarpone mixture on top of the sponge fingers, then layer the other half of sponge fingers on top.then spread the remaining
mascarpone mixture on top and smooth it.
Sift the cocoa powder on top in an even layer. Refrigerate for at least one to two hours and serve with the strawberry slices.
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