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Preparation : 4 hr 20 min Resting : -
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Serves 6 :
4 + 3 egg yolks
5 tbsp marsala
36 sponge fingers
2 cups strong cold coffee
2 tbsp unsweetened cocoa powder 
1 ¼ lb mascarpone wine
3/4 cup granulated sugar
2 pinches of salt
1Separate the eggs. Whisk the whites for 5-10 minutes until stiff using the egg whisk. Remember to remove the pusher from the feed tube first.
2Set aside in a large bowl.
3Blend the sugar and egg yolks in the bowl with the metal blade until light and fluffy. Add the marsala and mascarpone.
4Pour this mixture onto the beaten egg whites and gently fold in with the spatula.
5Briefly dip half the sponge fingers in the cold coffee and arrange them in the bottom of the serving dish.
6Cover with half the cream mixture. Repeat this operation, with a layer of biscuits dipped in coffee followed by a layer of cream.
7Dust with cocoa powder and chill for 4 hours.
Chef’s tip

If you do not have any cocoa powder, you can grate dark chocolate using your parmesan disc.


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