Recipe by AdriMicina
READY IN: 20mins


  • 500
    g mascarpone (an Italian creamy cheese, you can substitute with ricotta, another Italian cheese, for a low-fat ver)
  • 12 - 1
    cup strong coffee
  • 300
    g ladyfingers or 300 g sponge cakes, cut in squares
  • cocoa
  • 3
    tablespoons brandy (I personally prefer it without spirits) (optional) or 3 tablespoons coffee liqueur (I personally prefer it without spirits) (optional)


  • beat sugar and egg yolks until white and frothy.
  • whisk egg whites until stiff.
  • fold mascarpone (or ricotta) into egg mixture.
  • add egg whites carefully.
  • pour coffee (and brandy or coffee liqueur if using) in a shallow bowl, dip biscuits (or pieces of sponge cake) in it, taking care not to soak them completely, and put them in a square tin (actually I make it in a glass loaf tin) in a single layer.
  • cover with the cheese cream and continue layering the ingredients, leaving the cream on top, dust with cocoa.
  • cover and refrigerate for a few hours or even overnight so that the biscuits have time to become moist and flavourful.