prep time 30min | serves 8 people
This creamy grown up dessert is an Italian classic, in my experience it is a dessert that can be simply delicious or a gluggy mess. My tip is to dip the biscuits very quickly into the coffee, this will allow them to keep their form and give more texture to the dessert. I also added a little grappa to my coffee 🙂 optional. You will need 6 glasses or dessert bowls or pie dish or similar.
- 4 egg yolks
- 2 egg whites
- 150g icing sugar
- 500g mascarpone cheese
- 200g Italian sponge finger (savoiardi)
- 180ml black coffee
- Separate the eggs, place two egg whites in a bowl and whisk to stiff peaks. In another bowl beat the egg yolks with the sugar until pale and fluffy. Gently fold in the mascarpone cheese to the yolk mixture then add the egg whites.
- Have your individual glasses or dish ready and start to dip the biscuits in the coffee and make the first layer in the bottom of the glass or dish. Follow with a layer of the cheese mixture and top with grated chocolate. Continue layering until finished with a layer of mascarpone and grated chocolate. If you are using individual glasses I suggest 3/4 full is ideal.
- Refrigerate for at least 4 hours before serving.