Serving 10 pax
Preparation Time 40 mins
Skill Easy

3 cups of Espresso Strong coffee
4 eggs (separated and use 4 yolks and 2 egg-whites)
250g Caster Sugar
500g Mascarpone
2 boxes of Savoiardi Biscuits
Cocoa Powder

  1. Prepare the coffee and put it into a shallow dish and set it aside.
  2. Beat egg yolks with the caster sugar in a large bowl with electric beaters until is pale and thick. Add the mascarpone and mix gently until it just combine.
  3. 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.
  4. Dip enough the Savoiardi biscuits into the coffee and place the 1st layer in an rectangular baking dish. Cover the layer of biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream.
  5. Dust the last layer of cream with generously cocoa powder and let it rest in the fridge at least 2 hours.
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