Recipe by Sassy Syrah
READY IN: 2hrs 30mins
YIELD: 6 glasses


  • 2 -3
    cups strong plunger espresso coffee, cooled to room temp
  • 3
    tablespoons Tia Maria (or another liqueur, but the coffee flavour is really enhanced)
  • 2
    eggs, separated
  • 14
  • 1
    cup cream (anything that will hold the peaks heavy whipping cream works fine as will anything 36% milkfat or hi)
  • 250
    g ladyfingers (savoiardi)
  • cocoa powder, for dusting


  • Put the egg yolks and sugar in a large bowl.
  • Beat with electric mixers until the mixture goes pale and thick.
  • Add mascarpone and beat until combined.
  • It does not matter if it is marbled slightly.
  • Whip the cream until stiff peaks hold, and fold gently into the egg mixture.
  • I use a spatula, but you could use a metal spoon.
  • Do not beat!
  • Beat the egg whites to soft peaks in a perfectly clean metal bowl.
  • If there is any grease, they won't whip properly.
  • Make sure you rinse and dry your beaters well.
  • Fold the whites into the cream.
  • It is very important to retain as much air as possible.
  • For serving you can use a big dish or individual glasses.
  • If using a big dish: Put the coffee and liquer in a bowl.
  • Dip biscuits in coffee one at a time.
  • Drain well.
  • Layer in your dish, covering the whole bottom.
  • Place half of the mascarpone mix on top and spread out.
  • Repeat with remaining biscuits and mascarpone, finishing with a creamy layer.
  • Smooth surface.
  • Dust with cocoa.
  • Refrigerate for at least 2 hours, but it works quite well if you leave for up to 24 hours.
  • If using glasses: Break the biscuits up into pieces that will fit your glasses and do the same soaking and layering as before.