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Ingredients
  • 6 free-range eggs, separated
  • 110g (4 oz) golden castor sugar
  • 500g (1 lb 2 oz) mascarpone cheese
  • 3 tablespoons of Ginger Liqueur
  • 250ml (9floz) of tepid espresso coffee
  • ½ to ¾ bag of Grasmere Gingerbread crumbs - if you want it very moist use less crumbs
  • 4 tablespoons of cocoa powder
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