• 250 gram packet sponge fingers (savoiardi biscuits)
  • 2 cups strong black coffee
  • Half cup Kahlua or tia maria
  • 3 eggs separated
  • 250 grams mascarpone
  • 250 grams thickened cream (lightly whipped)
  • Cocoa powder


Combine the hot coffee and Kahlua or Tia Maria mixing well.
Combine mascarpone and cream together with a metal spoon. Set aside.
Separate the eggs. Place the egg yolks and sugar into a large bowl and beat until thick and pale.
With a metal spoon gently fold the cream and egg mixture together.
Place the egg whites into a bowl and whisk until soft peaks form, gently fold into mascarpone mixture.
Dip the biscuits one at a time into the coffee mixture. Place the biscuits into a glass or use a 20cm glass dish to form a layer. Place spoonfuls of the cream mixture into the glass to cover the biscuit or if using the glass dish place one third of the cream mixture over the biscuits, continue dipping and layering the biscuits and covering with the cream. End the layers with the cream mixture.
Cover with plastic film and place in the refrigerator.
To serve dust with cocoa powder.
- For best results recipe can be made a day in advance or refrigerated for at least 4 hours
The alcohol can be replaced with a reduced orange juice syrup

Reserve Chardonnay Pinot Noir

Reserve Chardonnay Pinot Noir

The ideal partner to this desert

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