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This classic Italian dish dates to 1970s Treviso. It’s a great do-ahead dish, and always spectacular.

Prep: 30 minutes
Cook Time: 5 minutes
Serves: 6-8


Mix the coffee with 3 tablespoons caster sugar and the Marsala until the sugar is dissolved. Chill before using.

Whisk the egg yolks in a mixer until light and fluffy. Place the remaining caster sugar with 50ml water a small saucepan and bring to the boil. With the mixer running, pour the hot syrup on the eggs and beat until the mixture is thick and cold (about 5 mins). 
Add the mascarpone and whisk until thick.

Line an 11cm by 22cm loaf tin with cling film. Spread a thin layer of the egg mix on the base. Take enough sponge fingers to line the base of the tin, trimming them if necessary. Dip the non-sugared side of each finger into the chilled coffee for a few seconds. Drain off the excess then place in the tin, sugared side down. Dust lightly with cocoa and top with another layer of
the egg mix. Repeat the layers twice more, finishing with mascarpone. 

Wrap tightly in cling film and refrigerate for at least 24 hours.

To serve, remove the cling film from the top of the dish and turn out on to the platter. Remove the remaining cling film then dust with cocoa and slice.


1 1⁄2 cups hot strong Kokako brewed coffee
100g caster sugar
3 tablespoons Marsala, rum or brandy (or more to taste)
3 egg yolks
250g mascarpone
1 packet (200g-250g) sponge or ladyfingers (savoiardi biscuits)
2 tablespoons cocoa

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