To make the dish of maximum yummyness you will need:

  • 2 Egg yolks
  • 2 Egg whites
  • 3 Tbsp superfine castor sugar
  • Half a cup of liquor (Marsala preferably, sherry alternatively, brandy or dark rum if you are that way inclined)
  • Three quarters of a cup of strong espresso coffee
  • Half a pound of mascarpone cheese
  • Half a cup of double cream
  • Sponge fingers (Savoiardi), 30ish

What to do:

  • Beat the egg yolks and the three tablespoons sugar together. The mixture should be ivory coloured when ready.
  • Beat the egg whites until stiff.
  • Stir a quarter of a cup of the coffee into the mascarpone.
  • Whip the cream until soft and fluffy.
  • Combine the mascarpone, cream and eggs together. Stir thoroughly.
  • Now, to put everything in to a dish:
    • Dipping each finger in to a mix of the remaining coffee and liquor first, line a dish (about 8” square) with fingers.
    • Cover with a layer of mascarpone / cream / egg / sugar / liquor mix.
    • Repeat layers of fingers and goo until you run out of mix!
  • No, don’t eat it yet! - refrigerate for several hours first.
  • Dust with cocoa powder and garnish with half a strawberry or some such prior to serving if you like.


  • If you are not sure if it is whisked / beaten / whipped enough, keep going.
  • If it looks like it’s going wrong, don’t panic - keep whisking!
  • This is not something that takes 5 minutes to prepare, allow plenty of time.