1 x 300ml carton thickened cream
3 eggs, separated
3 tablespoons caster sugar
3/4 cup marsala
1/3 cup strong black coffee
1 x 250g packet savoiardi biscuits
1 tablespoon cocoa
1. Beat the mascarpone and cream together until thick. Add egg yolks and 2 tablespoons of the caster sugar and beat again until pale in colour.
2. Whisk the egg whites until soft peaks form. Add the remaining sugar and beat until stiff. Fold lightly into the mascarpone mixture. Set aside.
3. Combine marsala and coffee. Dip biscuits into coffee mixture, one at a time, until wet but not soggy. Arrange a layer in the base of a large bowl, or cut biscuits into pieces to fit individual serving dishes.
4. Cover the biscuit layer with some of the mascarpone mixture. Continue dipping and then layering biscuits with the mascarpone mixture, ending with mascarpone. Sprinkle cocoa over the top. Chill overnight.
# Mascarpone is an Italian cream cheese available from delicatessens. If you cannot find it, substitute light cream cheese or fresh ricotta cheese.
# Marsala is the traditional liqueur used in this recipe. Tia Maria or Kahlua are also acceptable (you won’t need the coffee), but they are more expensive.
# Savoiardi biscuits are Italian sponge biscuits, available from delicatessens or large supermarkets.