Member recipe
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By laugh_producer (GoodFood Community)
  • Rating: 4 out of 5.2 ratings
  • Preparation and cooking time
    • Total time
    • Plus 5 hours to chill
  • Easy
  • 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.


  • 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


  • STEP 1
    Fold the mascarpone into a bowl with the seeds from the vanilla pod.
  • STEP 2
    In a separate wide, shallow dish pour the coffee over the empty vanilla pod and leave to infuse.
  • STEP 3
    In a large bowl whisk the egg yolks and sugar together until pale and thick, then whisk in the mascarpone until smooth.
  • STEP 4
    Whip the cream in another bowl until it forms stiff peaks then fold in the mascarpone mixture and the Marsala wine.
  • STEP 5
    Chill the mascarpone cream mixture for an hour or so until it firms up a little.
  • STEP 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.
  • STEP 7
    Finish with a top layer of mascarpone. Cover and chill for at least 4 hours.
  • STEP 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.
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    Rating: 4 out of 5.2 ratings
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