← Nouns Cooking · Italian

Ingredients

• 350 ml strong espresso or coffee, cooled
• 3 tbsp Marsala wine (optional)
• 3 very fresh eggs, separated
• 100 g caster sugar
• 500 g Mascarpone, at room temperature
• 1 tsp Vanilla extract (optional)
• 250 g Sponge fingers (savoiardi)
• 2 tbsp unsweetened cocoa powder
• 25 g Dark chocolate, finely grated (optional)

Method

1. Make the coffee, stir in the Marsala if using, pour it into a shallow dish and let it cool completely.
2. Whisk the egg yolks with the sugar for 3–4 min, until pale and thick. Add the mascarpone and vanilla and beat gently just until smooth.
3. In a spotlessly clean bowl, whisk the egg whites to firm peaks. Fold them into the mascarpone mixture in three goes, using a big metal spoon and keeping as much air in as you can.
4. Dip the sponge fingers into the coffee one at a time, just a second or two per side so they soften but do not collapse. Lay half of them in a roughly 20 x 30 cm dish.
5. Spread over half the cream, then add another layer of dipped biscuits and finish with the rest of the cream, smoothing the top.
6. Cover and chill for at least 6 hours, ideally overnight, so it sets and the flavours meld. Dust thickly with cocoa through a sieve, and grated chocolate if you like, just before serving.

Tips

• This contains raw egg, so use the freshest eggs you can and avoid serving it to pregnant women, small children, the elderly or anyone with a weak immune system.
• For an alcohol-free version, leave out the Marsala; the coffee carries plenty of flavour.

Sources

Written in our own words after cross-checking these recipes:

RecipeTin Eats Great Italian Chefs