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100g/4oz ground almonds 100g/4oz ground hazelnuts 1 cup strong decaffeinated coffee, cooled 6 eggs, separated 8 T. sweetener 450g/1lb mascarpone 2 T. marsala wine 3 T. brandy 1 T. orange flower water 225g/0.5 lb. bitter chocolate, grated or finely chopped. Soak the nuts and 2tabsp sweetener in the coffee for a few hours. Beat the egg yolks with the remaining sweetener until the yolks turn pale in colour and the mixture gets very fluffy. Add the mascarpone and liquid ingredients and stir gently. Beat the egg whites until they are in stiff peaks. Fold them into the mascarpone mixture. Take the serving dish and add a layer of half the nuts, then a layer of mascarpone mixture, finally a sprinkling of chocolate. Repeat. Chill for at least an hour before serving. Serves 12 @ 10 g each
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