Creamy and rich, this classic Italian dessert is always a crowd pleaser. A perfect ending for any dinner party, it works well being prepared in advance and is super straight-forward.
Time: 2.5 hours
- 2 cups strong black coffee
- 1/2 cup Marsala
- 3 eggs, separated
- 1/3 cup caster sugar
- 250g mascarpone
- 300ml thickened cream, lightly whipped
- 1 large packet of sponge fingers
- Cocoa, for dusting
Pour coffee and marsala into a shallow dish. Set aside.
Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold egg whites into the mascarpone mixture.
Dip enough biscuits into the coffee mixture to cover the base of a 19 centimetre square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers two times, ending with the cream. Cover with plastic wrap and refrigerate for at least two hours. Dust generously with cocoa and serve.