About this recipe:This famous and classic Italian dessert of savoiardi biscuits dipped in coffee and layered with a mixture of mascarpone cheese and eggs is a little different with the addition of Marsala wine.
600ml espresso coffee
300ml marsala wine
4 medium eggs
400g mascarpone cheese
300g savoiardi biscuits
3 to 5 tablespoons cocoa powder
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Method Prep:40min › Extra time:2hr chilling › Ready in:2hr40min
Make the coffee and pour it into a bowl to cool down. Add the marsala wine. (If you use espresso cups to measure the coffee and wine, use 10 espresso cups of coffee and 5 espresso cups of wine.)
Separate the yolks from the whites. Beat the yolks with half of the sugar until you have a clear cream with no lumps. Whisk the mascarpone with a wooden spoon or whisk until you get a cream and add that to the egg yolk cream.
Beat the egg whites with the rest of the sugar until they form peaks. Fold gently into the mixture of mascarpone and egg yolks.
Dip the savoiardi biscuits in the coffee and Marsala mix. Place them carefully in a glass Pyrex-type dish and then cover the biscuits with the cream. Smooth out the cream so that it is evenly distributed and then sprinkle the cocoa powder on top.
Make a second layer of savoiardi biscuits and then a layer of cream. Sprinkle generously with more cocoa powder and top with the shavings of chocolate. Let it sit in the fridge for a few hours before serving.
When you are mixing the egg whites with the mascarpone and yolk mixture, you can also add some small pieces of chocolate to the mixture to make it crunchy.