Suitable for vegetarian diets.*

Makes 8 servings.

300 g ladyfingers
500 g mascarpone cheese
4 eggs fresh
100 g sugar
300 ml espresso coffee
2 Tbsp rum or marsala
cocoa powder

For 8 servings, you need a 30x19cm (12x8") ceramic baking pan. Note that this recipe contains raw eggs, it's important to ensure that your eggs are fresh as possible. Brew the coffee and add the rum/marsala wine. Set aside and allow to cool. Separate the eggs. Set the yolks aside. Whip the egg whites until stiff, and set aside. In a bowl, add sugar and egg yolks and beat until smooth. In a separate bowl, pour in Mascarpone cheese and work with a fork/spoon to soften it. Combine Mascarpone with yolks and sugar and whip on low for 2-3 mins. Fold in stiffly beaten egg whites until smooth. Prepare ladyfingers, the ceramic baking pan, and the coffee. Pour coffee into a shallow dish or flat-bottomed bowl, so that the ladyfingers can be submerged. Dip each ladyfinger into the coffee for 1-2 seconds, and then place it in the pan. (Don't let the ladyfingers soak up too much coffee of the coffee flavour will be overpowering and it will also be runny.) Repeat the process, arranging the dipped ladyfingers to form a layer ocross the bottom of the pan. Once the layer is complete, then spread a bit less than half of the mascarpone across the pan, covering the laydfingers. Make another layer of ladyfingers, and then the remaining mascarpone. Dust with cocoa powder (use a small seive). Refrigerate for at least 3 hours before serving.

Adapted from Recips from Italy's recipe


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* Dietary flags are set by the recipe's author, and are not verified. Please double-check the ingredients yourself, especially if you have allergies.