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Coffee, cream, a little booze and somehow it all becomes magic. Italy's greatest invention.
What you need 🛒
How to make it 👨🍳
Pull the Egg yolks and Caster sugar together in a heatproof bowl set over a pan of barely simmering water — this is a bain-marie (gentle indirect heat that cooks without scrambling the eggs). Whisk constantly for 5–6 minutes until the mixture is pale, thick, and has roughly tripled in volume.
Remove from the heat and beat in the Mascarpone cheese until completely smooth.
In a clean bowl with clean beaters, whisk the Egg whites to stiff peaks — when you lift the whisk, the whites stand straight up without drooping.
Fold the egg whites into the mascarpone mixture in three batches using a large spoon and a gentle folding motion. You want to keep as much air in as possible.
Mix the Strong espresso or very strong coffee, cooled with the Marsala wine or dark rum in a shallow dish.
Dip each Savoiardi (ladyfinger) biscuit briefly — about 2 seconds per side. They should be soaked but not falling apart.
Lay a layer of soaked biscuits across the base of a dish or individual glasses.
Spread half the mascarpone cream over the biscuits in an even layer.
Add a second layer of soaked biscuits, then the remaining cream.
Dust generously with Good quality cocoa powder, cover, and refrigerate for at least 4 hours. Overnight gives an even better result.
