3 cups (750ml) strong black coffee, cooled
3 tablespoons dark rum
2 eggs, separated
3 tablespoons caster sugar
250g mascarpone
1 cup cream (250ml) whipped
1 teaspoon vanilla essence
16 large savoiardi biscuits
2 teaspoons dark cocoa powder


Step 1.)
Put the coffee & rum in a bowl. Using electric beaters, beat the egg yolks & sugar in
a small bowl for 3 minutes, or until thick & pale. Add the mascarpone and vanilla essence &
beat until just combined. Fold in the whipped cream with a metal spoon.
Step 2.)
Beat the egg whites until soft peaks form. Fold quickly & lightly into the cream
mixture with a metal spoon, trying not to lose the volume.
Step 3.)
Dip half the biscuits, one at a time, into the coffee mixture. Drain off any excess
coffee & arrange in the base of a deep serving dish. Spread half the cream mixture over the
Step 4.)
Dip the remaining biscuits and repeat the layers. Smooth the surface and lightly
dust with cocoa powder. Refrigerate for 2 hours, or until firm, to allow the flavours to