This was and still is my favourite dessert. The combination of coffee, chocolate, mascarpone cheese and sponge biscuits is heaven. This is easy to make gluten free too – you just have to source the gluten free Savoirardi (lady finger sponge biscuits)!
Luckily these are becoming easier to find. I have used the Schar ones multiple times or Ardor food co. There are also recipes online if you can’t source them and need to make your own.
-Don’t over soak the biscuits. You’ll end up with a big, sloppy mess. A quick dunk and don’t worry if you didn’t get the whole biscuit wet.
-Making it in two layers in a cake tin is so easy or in a round bowl, so it looks like a cake!
-Eat it the day after making it (or 2) as the flavours develop (if it lasts that long!)
-You can top it with shaved chocolate for something extra special.
I hope you enjoy!
- 3 eggs, separated
- 120g (1/2 cup) caster sugar
- 1/2 tsp vanilla essence
- 240g mascarpone cheese
- 1 cup of black coffee, cooled
- 2 tbsp of frangelico or liquor of your choice
- 30 savoiardi biscuits
- Cocoa to dust
- Beat egg yolks and sugar in a stand mixer for 10 minutes until it changes from yellow to very pale yellow and is thick.
- Add vanilla and mascarpone cheese, beat until just combined. It should be smooth. Set mixture aside in another bowl.
- Thoroughly clean the stand mixing bowl and whisk (you don't want any fat on it). Add egg whites and beat until it forms stiff peaks. Add half of the mascarpone mixture into the egg whites and fold through gently. Then add the remaining mixture. Fold gently to keep the mixture light and airy.
- Mix together the coffee and liquor in a shallow bowl. Dust the bottom of your dish with cocoa (I use a baking dish or casserole dish).
- Quickly dip the biscuits into the coffee mixture and line the bottom of your dish with them, break them if you need to fill any gaps. Top with the cream mixture then repeat with another layer of coffee dipped biscuits and cream.
- Cover and refrigerate for 4-6 hours or preferably overnight Stick little toothpicks into the top of the mixture to stop the covering sticking to the cream.
- Remove, dust with cocoa and cut to serve.