• 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.

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 3.5 out of 5.2 ratings