A perfect make-ahead dessert just like Italian mamma used to make... Creamy layers wrapped together with coffee soaked ladyfinger biscuits and dark and white shavings of chocolate - it can't be beat!


  • 4 large free range eggs
  • 120g of caster sugar
  • 500g of mascarpone
  • 1 tsp good quality vanilla extract
  • 250g savoiardi di fonni or ladyfinger biscuits
  • 300g of best quality dark chocolate, in large thick shavings
  • 150g of white chocolate, in large thick shavings
  • 350ml of espresso
  • splash of vin santo or Marsala
  • cocoa powder to dust



  • In a large mixing bowl, whisk together the egg yolks and sugar until light and frothy. Mix in the mascarpone and vanilla until combined and set aside.
  • In a clean bowl, whisk the egg whites until white and stiff. Add a large spoonful of the beaten egg whites to the mascarpone and mix through. Add the rest of the egg whites and fold through gently.
  • Spread a little of the mascarpone mixture across the base of of a trifle dish and then arrange the savoiardi di fonni across the base. Soak the biscuits in espresso and a swig of vin santo.
  • Carefully spread a layer of the marscarpone mixture and sprinkle over a little of the dark chocolate shavings.
  • Repeat with the rest of the ingredients ending with a final layer of mascarpone mix.
  • Dust with a little cocoa powder and finish with a final garnish of dark and white chocolate shavings.

More by Donal Skehan:

Find recipes by keyword:

autumn christmas spring summer winter entertaining party food desserts and sweets kitchen hero: homecooked