"An all-star Italian classic," says chef Dan Pepperell. "This recipe doesn't use eggwhite, so has a slightly richer, more silky feel than most."
- 200 ml espresso
- 125 gm caster sugar
- 3 egg yolks
- 40 ml sweet Marsala (see note)
- 250 ml (1 cup) pouring cream
- 350 ml mascarpone
- 18 savoiardi biscuits (about a packet)
- To serve: Dutch-process cocoa, sieved
- 1Stir coffee in a bowl with 50gm caster sugar to dissolve and set aside to cool.
- 2Whisk egg yolks, Marsala and 25gm sugar in a heatproof bowl over low heat until thick and mixture holds a thick ribbon (4-8 minutes). Whisk cream in an electric mixer with remaining sugar until soft-medium peaks form. Whisk mascarpone in a bowl until smooth, add egg yolk mixture and gently whisk to combine, then add whipped cream and whisk to soft peaks.
- 3Dip biscuits in cooled coffee, then arrange half in a single layer in a 24cm baking dish. Cover with half the cream mixture, top with remaining coffee-soaked biscuits and spread remaining cream over. Refrigerate until firm (2 hours). Serve chilled dusted with Dutch-process cocoa.
Note This recipe calls for quality Sicilian Marsala, rather than the more familiar Boronia all'uovo Marsala frequently used for cooking; it's available from select bottle shops and Dan Murphy's.