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.

Serves: 8

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.

Written by Kat