clock2 1 hr 30 mins paxthumb  6 pax  cookthumb2 Easy


340g mascarpone cheese, room temperature
3 eggs, separated 
1 cup SIS Icing Sugar
180ml heavy cream
1 cup brewed espresso
2 tablespoons coffee or almond liquor, brandy or dark rum
2 packs of ladyfinger biscuits (Savoiardi)
Unsweetened cocoa powder, for dusting



  1. In a heatproof bowl, mix egg yolks and ½ cup SIS Icing Sugar over a saucepan of boiling water at low heat until mixture is pale and thick.
  2. Remove from heat and set aside to cool for 10 minutes. Add mascarpone cheese to the egg yolk mixture.
  3. Whisk heavy cream until soft peaks and fold into the mixture.
  4. In a separate mixing bowl, whisk the egg white and remaining SIS Icing Sugar to stiff peak when lifted and fold gently into the mixture.
  5. Combine espresso and liquor. Dip the biscuits until they are nicely soaked and layer on the bottom of 9″ x 3″ serving dish.
  6. Spread a layer of mixture on top of the biscuits.
  7. Repeat for the remaining biscuits and mixture.
  8. Cover and chill in fridge for at least 6 hours or overnight.
  9. Dust with cocoa powder before serving.


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