Preparation time: 30 minutes
A classic Italian dessert.
12 savoiardi (ladyfinger) biscuits
1 cup freshly-brewed strong coffee
¼ cup marsala
¼ cup sugar
1 tbsp cocoa powder
Separate the eggs: yolks in one mixing bowl, whites in another.
Beat the whites just until they form peaks, then add the sugar and beat a few seconds more to blend.
Beat the yolks, slowly adding the marscapone, until they’re thick and blended.
Combine the contents of the two mixing bowls with a spatula, folding them together gently (don’t beat or whisk).
Mix the coffee and the marsala. Get a 20cm square dish.
Quickly dip enough savioardi in the coffee mixture to line the bottom of a 20cm square dish in a single layer.
Add a layer of the marscapone mixture.
Keep layering to use all the savioardi and the mixture (don’t forget to dip each savioardi before it goes in).
Dust the top with the cocoa powder through a sieve.