Serves 6-8
  • - 1 tbsp cocoa powder
  • - Savoiardi biscuits, or Pavesini
  • - 150ml Marsala, sherry or vin santo
  • - 500g mascarpone
  • - 6 tbsp caster sugar
  • - 6 eggs
  • - 5 cups espresso, about 150ml

How to prepare:

Prepare the coffee and leave to cool. Separate the eggs and put the yolks in a bowl with the sugar. Vigorously whisk to a pale yellow cream. Add the mascarpone with a wooden spoon until well combined. Whisk the egg whites separately to stiff peaks then, folding really gently with a metal spoon, combine the whites with the mascarpone cream.

Pour the cooled coffee into a shallow bowl with the Marsala, or your choice of alcohol. One by one, quickly dip the Savoiardi biscuits into the coffee mixture, then transfer to a rectangular dessert dish, about 30cm x 40cm in a single layer.

Spread with about a third of the mascarpone cream and then add another layer of the Savoiardi. Repeat, aiming for three layers each of biscuits and cream, finishing with a layer of mascarpone cream - if you run out of coffee, make some more and leave to cool as before.

Dust with cocoa powder and chill in the fridge for a minimum of 4 hours.

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