Oooooooh…. don’t need to say much here, go on!

Serves 12 (small)


400 ml     strong black coffee, cooled
50 ml        Marsala
3                 eggs, separated
80 g           caster sugar
250 g         mascarpone
300 ml      cream, lightly whipped
1 pkt          sponge finger biscuits, halved
Cocoa, for dusting


  • Pour the coffee and marsala into a shallow dish and set aside
  • Place the egg yolks and sugar into a mixing bowl
  • Beat until pale and thick with an electric beater
  • Add the mascarpone and whipped cream, mixing gently until just combined
  • Place the egg whites into a clean mixing bowl
  • Beat until soft peaks
  • Using a metal spoon, gently fold the egg whites into the mascarpone mixture
  • Dip a couple biscuits into the coffee mixture for 20 seconds on each side, repeat as needed
  • Place the soaked sponge at the bottom of each glass ramekin creating a layer
  • Cover with a layer of the mascarpone mixture
  • Repeat the layering again
  • Cover and refrigerate for at least 2 hours
  • Dust generously with cocoa just before serving