Cook Time

5-10 Min


  • 500ml/18fl oz strong espresso coffee, cooled
  • 50ml/2fl oz Marsala wine
  • 2 eggs, separated
  • 50g/2oz caster sugar
  • 225g/oz mascarpone cheese
  • 225ml/8fl oz double cream
  • 16 large savoiardi (sponge finger biscuits
  • 2 tablespoons dark cocoa powder
  • Combine the coffee and Marsala in a bowl, and set aside. Beat the egg yolks and sugar in a bowl with an electric mixer for 3 minutes or until thick and pale. Add the mascarpone and mix. Transfer to a large bowl. Whisk the cream in a separate bowl until soft peaks form, then fold into the mascarpone mixture.
  • Whisk the egg whites in a small clean dry bowl until soft peaks form. Fold quickly and lightly into the cream mixture.
  • Dip half of the biscuits into the coffee mixture, drain off any excess and arrange in a large glass serving dish. Spread half of the mascarpone cream mixture over the biscuits.
  • Dip the remaining biscuits into the remaining coffee mixture, and repeat layering. Smooth the surface, and dust liberally with the cocoa powder. Chill in the refrigerator overnight before serving.
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