This famous Italian dessert has established a firm footing as a classic favourite in Australia, thanks to its delicious blend of creamy, boozy, coffee flavours and a light, soft texture. It’s really quite simple to make so go on boys; treat your significant other – or even your mother – to your cooking prowess.

Quick Guide




Preparation Time:
15-20 minutes (plus at least 2 hours refrigeration time)

Cooking Time:
5-7 minutes

Nutrition per serve:
440 calories
21g carbs
18g fat
6g protein


Avoid a soggy result by buying the firmest sponge fingers you can find. Also, make sure you use a good quality marsala. If you can’t find marsala, you could substitute a sweet or cream sherry.


  • 2 cups strong black coffee
  • 1/2 cup marsala (see note)
  • 3 eggs, separated
  • 1/3 cup caster sugar
  • 250g mascarpone
  • 300ml thickened cream, lightly whipped
  • 1 large packet of sponge fingers (savoiardi)
  • Cocoa, for dusting


1. Pour coffee and marsala into a shallow dish. Set aside.
2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.
3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.
4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.
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