Preparation Time: 10 mins approx
Notes: Food Facts........ Coffee

The Turks introduced coffee into Europe
Americans consume over a billion pounds of coffee every year
Cardomom is often used to flavour coffee in Middle Estern countries

3 medium, fresh free-range eggs
2 tblsp castor sugar

500g (1lb) mascarpone cheese

175ml (6fl oz) strong aromatic dark rich roasted coffee - cold

4 tblsp marsala or kahlua

1 tblsp brandy

18 sponge fingers (see sub recipe)

90g (3oz) dark/plain chocolate - gratedCocoa for dusting  



  1. Place the egg whites in grease free bowl and whisk until a peak

  2. Whisk together the egg yolks and sugar until pale and light

  3. Add the mascarpone cheese and whisk

  4. Fold in the egg white and keep to one side

  5. Mix together the cold coffee, brandy & marsaala (or kahula) and pour some equally into individual serving glasses

  6. Place a layer of sponge fingers into the liquid and leave to soak for a few mins

  7. Spoon over a lyer of the mascarpone mix and flatten gently with a damp palette knife

  8. Place another layer of sponge fingers on the mascarpone mix and drizzle over the remaining coffee mix

  9. Top with the remaining mascarpone mix

  10. Place in the refrigerator and leave to set for between 12-24 hours

  11. Sprinkle with the grated chocolate and dust with cocoa powder

Serves: 4
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