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  • Preparation and cooking time
    • Prep:
    • Chill for 24-hours
  • More effort
  • Serves 6


  • 4 egg yolks
  • 220g mascarpone
  • 55g plain yoghurt
  • 85g icing sugar
  • 185ml marsala wine
  • 250ml strong, freshly brewed coffee
  • 20-30 savoiardi biscuits / sponge fingers
  • 3-4 tbsp cocoa powder


  • STEP 1
    Whisk together the egg yolks, mascarpone, yoghurt, white wine and 100ml of the marsala wine in a large jug
  • STEP 2
    In a shallow bowl or dish, stir together the coffee and remaining marsala. Dip the biscuits into this mixture briefly and then srrange them in a single layer in a large dish, 21x28cm or 23cm square or small glasses.
  • STEP 3
    pour over some of the cream mixture until the biscuits are just covered. Top with another layer of coffee-soaked biscuits and then more cream.
  • STEP 4
    Repeat these layers until all the cream has been used up, finishing with a layer of cream
  • STEP 5
    Dust generously with the cocoa powder and chill for at least 24hours before serving.

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