Luca Ciano own version of this Iconic Italian dessert. A deliciously layered, rich and coffee flavoured non bake dessert.
- 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)
In a large bowl, using an electric mixer, beat egg yolks and sugar until thick and pale. Using a large spoon, fold through mascarpone.
In another bowl, whisk egg whites until firm peaks form. Carefully fold into mascarpone in three batches.
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.
Refrigerate for at least six hours, or preferably overnight before serving
When ready to serve, dust generously with dark cocoa.
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