This dessert looks absolutely mouth-watering.


  • 200g sponge fingers
  • 500ml good quality coffee
  • 150ml vin santo or other sweet dessert wine
  • 4 large free-range eggs
  • 150g caster sugar
  • 750g mascarpone
  • Cocoa powder, for dusting


  1. Separate the eggs into two separate bowls.
  2. Whisk the egg yolks with 100g of sugar and 50ml of the sweet wine until pale and fluffy.
  3. Add the mascarpone and beat until a smooth consistency.
  4. In a separate bowl, whisk the egg white until stiff peaks. Add the 50g of sugar and continue to beat until smooth.
  5. Combine the two egg mixtures.
  6. Add the remaining wine into the coffee.
  7. Dip the sponge fingers into the coffee mixture and layer in a suitable tray. Cover this layer with half the egg mixture and then repeat the process again.
  8. Finally, dust the top with the cocoa powder.
  9. Place in the fridge for at least 2 hours.