This famous Italian dessert has established a firm footing as a classic favourite in Australia, thanks to its delicious blend of creamy, boozy, coffee flavours and a light, soft texture. It’s really quite simple to make so go on boys; treat your significant other – or even your mother – to your cooking prowess.
Tip
Avoid a soggy result by buying the firmest sponge fingers you can find. Also, make sure you use a good quality marsala. If you can’t find marsala, you could substitute a sweet or cream sherry.
Ingredients
- 2 cups strong black coffee
- 1/2 cup marsala (see note)
- 3 eggs, separated
- 1/3 cup caster sugar
- 250g mascarpone
- 300ml thickened cream, lightly whipped
- 1 large packet of sponge fingers (savoiardi)
- Cocoa, for dusting
Method
1. Pour coffee and marsala into a shallow dish. Set aside.
2. 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.
3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
