Ingredients for 8-10 servings:
- 4 egg yolks
- 150g caster sugar
- 250 g Mascarpone cheese
- 300 ml double cream
- 30 Savoiardi biscuits (or Lady Fingers)
- 2 tablespoons dry Marsala
- 2 tablespoons Tia Maria (optional)
- 2 teaspoons vanilla extract
- 300-450 ml strong espresso coffee (at room temperature)
- 3 tablespoons unsweetened cocoa powder
- 50 g dark chocolate shavings
Put the egg yolks and sugar in a large bowl and whisk for about 5 minutes with an electric beater until the mixture is thick and mousse-like (if you use a balloon whisk it will take 5-10 minutes longer).
In a separate bowl, beat the Mascarpone and cream together until thick, then gradually fold in the Marsala, Tia Maria, vanilla extract, and egg and sugar mixture until smooth and thoroughly combined.
Take a 20 x 30 cm dish about 7,5 cm deep and spread a third of the cream mixture over the base.
Put the espresso in a shallow bowl and lightly soak each biscuit in it one by one before arranging them in a layer on top of the cream. Cover with a second layer of the cream.
Continue like this to the top, ending with a layer of cream. Tap the dish to settle the contents, then sift over the cocoa powder and dust with chocolate shavings.
Chill for 1-2 hours, although it should be firm enough to cut into squares after 30 minutes.
We are running a “Italian Language and Cooking” workshop on 3-5 October, so if you like to learn more about Italian cooking book your place here.