serves
12
prep
1 hour
difficulty
Easy
serves
12
people
preparation
1
hour
difficulty
Easy
level
Ingredients
- 3 eggs separated
- 110 g (½ cup) caster sugar
- 250 g mascarpone
- 250 ml (1 cup) brewed espresso coffee, cooled
- 1 tbsp marsala (optional)
- 250 g savoiardi (sponge finger) biscuits
- 2 tbsp cocoa powder
Chilling time 3 hours
The following recipe has been tested and edited by SBS Food and may differ slightly from the podcast.
Instructions
In an electric mixer, whisk the eggwhites and sugar on medium speed until thick and glossy and the mixture holds stiff peaks (about 8 minutes).
In a separate bowl, beat the egg yolks and mascarpone until combined. Add the eggwhite in two batches, folding gently to combine.
Combine coffee and marasala in a shallow bowl. Working with one biscuit at a time, briefly dip biscuits in cold coffee (biscuits will disintegrate if soaked for too long) then arrange in a single layer to cover the base of a deep 28 cm x 16 cm (1.5 litre) ceramic dish. Cover with half the mascarpone then repeat with another layer of biscuits and the remaining mascarpone. Dust the surface with cocoa powder and refrigerate for 3 hours or until set.
Cut into slices and serve.
Photography by Alan Benson
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
