Servings: 8 servings
Calories: 320kcal
Cost: $20
Equipment
- Mixing bowls
- Hand mixer or whisk
- Spatula
- Rectangular serving dish
- Sieve for cocoa powder
Ingredients
- 400 g sponge cakes (Savoiardi)
- 500 g mascarpone cheese
- 4 egg yolks
- 150 g sugar
- 200 ml cold brewed coffee
- 200 ml whipped cream
- 2 tablespoons Amaretto or rum (optional) optional
- to taste Cocoa powder for dusting for dusting
Instructions
- In a large bowl, beat the egg yolks with the sugar until pale yellow and frothy.
- Slowly fold in the mascarpone cheese until smooth.
- Gently fold in the whipped cream using enveloping motions.
- Combine the cold coffee with Amaretto or rum if using.
- Dip each sponge cake briefly into the coffee mixture and line them in your dish, then top with a layer of mascarpone cream. Repeat until all ingredients are used, finishing with a thick layer of cream.
- Dust cocoa powder over the final layer and refrigerate for at least 6 hours or overnight.
Notes
Use high-quality mascarpone for the creamiest results. Don’t skip chilling time as it’s essential for setting the layers. Experiment with different liquors like Kahlúa or brandy for unique twists. This dessert stores beautifully in the fridge for up to 3 days, but it rarely lasts that long! For a healthier alternative, consider using sugar substitutes or coconut cream for a vegan version.
Nutrition
Calories: 320kcal | Carbohydrates: 31g | Protein: 6g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 5g | Cholesterol: 80mg | Sodium: 60mg | Potassium: 150mg | Fiber: 1g | Sugar: 14g | Vitamin A: 420IU | Calcium: 80mg | Iron: 1mg
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