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300g mascarpone cheese

4 eggs, yolks & whites separated

1 1./2 cups freshly brewed hot esspresso coffee

1/2 cup caster sugar

1 tsp vanilla extract

1 shot of frangelico liqueur (optional)

1 packet savoiardi biscuits (sponge fingers)

cocoa powder, dusting

Brew coffee & pour into shallow bowl big enough to fit the biscuits. Add the frangelico & stir to combine.

Separate the egg yolks from the whites. Add the sugar to the egg yolks & beat with an electric mixer for 5-7 minutes or until it's thick & turns a pale yellow colour.

Add the mascarpone, vanilla & beat until just combined.

Beat the egg whites for 5 minutes or until they form stiff peaks.

Gently fold through the egg mixture into the whites little at a time & fold to combine.

One at a time, dip the savoiardi biscuits for 2 seconds into the coffee & cover the base of a 19cm square ceramic dish.

Cover the biscuits with one-third of the mascarpone mixture. Repeat again with biscuits & finish with the cream. Cover with plastic wrap & refrigerate for at least 2 hours or overnight.

Dust with cocoa powder before serving.


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