Inspired to make this after having an unrivalled one at San Carlo. A classic Italian dessert. Creamy, indulgent and whatever you do don’t drive your car after!
3 eggs – separated
200ml cold strong coffee
100ml double cream
24 savoiardi biscuits
3 tablespoons caster sugar
Cocoa powder to dust over
I used a 26cm x 15cm dish.
Lay 12 of your savoiardi biscuits otherwise known as sponge fingers in the bottom of your dish as if you are lining it with them. Dipping each one into your coffee and Amaretto mixed together.
Whisk your egg whites and set aside. You want them to form soft peaks.
Now in a separate bowl whisk your cream to thicken and set this aside too.
In another separate bowl, whisk your egg yolks and caster sugar for 3-4 minutes, then whisk in the marscapone until it is smooth and creamy. Pour in half the Amaretto and coffee mixture that you have left, stirring gently to combine. Whisk in your cream and gently fold in the egg white in two stages in a figure of 8 motion. Now spoon over half the mixture over your layer of savoiardi biscuits.
Dip your 12 other savoiardi biscuits into the rest of your cold coffee and Amaretto mix one by one and make another layer on top of your creamy marscapone mixture in the dish. This should use up the rest of the coffee and Amaretto mixture.
Now spoon over the rest of the creamy mixture, cover and chill in the fridge for a few hours at least. I leave mine overnight.
When you are ready to take it out of the fridge sieve over lots of lovely cocoa powder to serve.