Mix the coffee with the caster sugar and the cognac. Dip the biscuits into the coffee and then place in the bottom of your glasses or ramekins.
Cut the raspberries and the blueberries in half and mix them together. Place a spoon of the berries on top of the sponge fingers.
Whisk the egg yolks with the sugar until the mixture turns pale and fluffy.
In a separate bowl, whisk the double cream until thick and then gently fold in the mascarpone. Combine the mascarpone with the egg yolk mixture and place in a piping bag.
Pipe the mixture on top of the berries in the glass.
Finally sprinkle with cocoa powder and leave them to set in the fridge for 10 minutes.
«The egg yolks in this recipe are raw. If you are preparing this dish for anyone who is pregnant, do not use the eggs in this recipe. »