No image available
Member recipe


  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Member recipe by


Serves 10

My twist on the Good Housekeeping recipe of this Italian classic. Use Grappa or even Tia Maria if you can't find Marsala wine.

This recipe has been submitted by the Good Food community. Sign in or create a My Good Food account to upload your own recipe creations. Please note that all recipes will be moderated but they are not tested in the Good Food kitchen.
Save to My Good Food
Please sign in or register to save recipes.


  • 200g Mascarpone
  • 1 vanilla pod, split lengthways
  • 250ml warm, strong black coffee
  • 4 medium free range egg yolks
  • 75g golden caster sugar
  • 284ml double cream
  • 100ml Marsala wine plus a little more for sprinkling on biscuits
  • 200g savoiardi biscuits (sponge fingers can be used)
  • Cocoa powder to dust
  • Quality dark chocolate to decorate


    1. Fold the mascarpone into a bowl with the seeds from the vanilla pod.
    2. In a separate wide, shallow dish pour the coffee over the empty vanilla pod and leave to infuse.
    3. In a large bowl whisk the egg yolks and sugar together until pale and thick, then whisk in the mascarpone until smooth.
    4. Whip the cream in another bowl until it forms stiff peaks then fold in the mascarpone mixture and the Marsala wine.
    5. Chill the mascarpone cream mixture for an hour or so until it firms up a little.
    6. Take half of the savoiardi biscuits and dip them one at a time into the coffee and arrange over the base off a 2.4 litre (4 pint) shallow dish and sprinkle with a little more Marsala wine. Spread a layer of the mascarpone mixture on the top. (At this stage I find it helpful to chill again to avoid the finished desert being too runny). Add another layer of coffee soaked biscuits and sprinkle with more Marsala.
    7. Finish with a top layer of mascarpone. Cover and chill for at least 4 hours.
    8. To serve dust with cocoa and shaved plain chocolate. Cut with a sharp knife and use a spatula to lift onto plates. Alternatively make individual portions in glass bowls or ramekins.

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
17th Mar, 2013
Yummmy! Made it in a rush for dinner party and everyone said it was delicious. Very easy, will be making again.
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.