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This delicious recipe is from the cookbook Dinner with the Baker.


  • 3 eggs

  • 100g (31/2oz) sugar

  • 250g (8oz) mascarpone

  • 250ml (8fl oz) fresh cream

  • 30ml (1fl oz) marsala (or sweet dessert wine)

  • 500ml (16fl oz) strong coffee, lightly sweetened

  • 1 x 200g (6oz) packet of savoiardi biscuits

  • cocoa powder, for dusting


  • 1.

    Using electric beaters, beat eggs in a large mixing bowl until the volume of the eggs increases, then add sugar and continue mixing until pale and frothy. Add mascarpone and mix until well combined.

  • 2.

    In a separate bowl, whip fresh cream, then fold cream gently into mascarpone mixture. Add Marsala and mix until well combined, then set aside.

  • 3.

    Pour coffee into a medium bowl and cut Savoiardi biscuits in half. Dip biscuits in coffee one at a time and allow coffee to be absorbed. Arrange biscuits around the sides of glasses or a bowl. Divide mascarpone mixture evenly between glasses.

  • 4.

    Repeat with remaining biscuits and marscapone mixture. Dust with cocoa powder and refrigerate for 4 hours before serving.


From Dinner with the Baker, by Pino Locantro, RRP $45.00, New Holland Publishers.

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