Luca Ciano own version of this Iconic Italian dessert. A deliciously layered, rich and coffee flavoured non bake dessert.

PREP 0 Min
COOK 20 min


  • 3 eggs, separated
  • 60 g caster sugar
  • 300 g mascarpone
  • 1 tablespoon marsala or another sweet fortified wine or liqueur to your liking
  • 200 ml warm espresso or strong coffee
  • 100 g Savoiardi (sponge-finger biscuits)
  • dark cocoa for dusting (the best quality that you can get)

Step 1
In a large bowl, using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.

Step 2
In another bowl, whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.

Step 3
Add marsala to warm espresso. Quickly dip half of the sponge fingers, one at a time, in coffee mixture. Place the soaked fingers in the base of a 3-cup-capacity serving bowl. Cover with half of the mascarpone mixture. Repeat the layer once more, finishing with mascarpone mixture.

Step 4
Refrigerate for at least six hours, or preferably overnight before serving

Step 5
When ready to serve, dust generously with dark cocoa.

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