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- 25 min
- Cooking
- None
- Chilling / resting
- Overnight
- At service
- 2 min
Timings are approximate and based on the original servings. Chilling and make-ahead time are separate; larger batches need extra planning.
Ingredients
- 500 g mascarpone
- 300 ml double cream
- 80 g caster sugar
- 400 ml strong espresso or coffee, cooled
- 90 ml Marsala, optional
- 300 g savoiardi / ladyfingers
- 30 g cocoa powder
- 50 g dark chocolate
Method
- Whip the cream and sugar until softly thickened. Loosen the mascarpone, then fold the cream through it.
- Mix the cooled coffee with Marsala if using. Briefly dip each biscuit into the coffee; do not let it become soggy.
- Layer biscuits, mascarpone mixture, more biscuits and the remaining mascarpone mixture in a serving dish.
- Cover and refrigerate overnight. Just before serving, dust generously with cocoa and grate over a little dark chocolate.
Make the day before and keep refrigerated until serving. The filling has no raw egg, but standard savoiardi contain egg: this is not an egg-free recipe.
Ingredient notes & kitchen guidance
Ingredients include: Milk, Egg, Wheat / gluten. Contains alcohol; cooking does not guarantee its complete removal. Check all packaging, especially stock, bread, pastry, sauces and chocolate, for other allergens and cross-contact information.
Quantities scale; cooking times do not. Adjust pans and batches, and round whole items sensibly. Check every ingredient label for allergens. Cool cooked food promptly, refrigerate within two hours and use within 48 hours; reheat only once until steaming throughout. Food storage guidance.