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Cooking time

Prep: 30 minutes Cook: Chill for 24-hours

Skill level

More effort


Serves 6


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  • 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


  1. Whisk together the egg yolks, mascarpone, yoghurt, white wine and 100ml of the marsala wine in a large jug

  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.

  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.

  4. Repeat these layers until all the cream has been used up, finishing with a layer of cream

  5. Dust generously with the cocoa powder and chill for at least 24hours before serving.

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