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My middle school math teacher was Italian and gave me this recipe.


  • 250g (1/2 lb) mascarpone
  • 200g (1/2 lb) sugar
  • 5 eggs
  • 1 package (260g/ 1/2 lb) sponge fingers
  • A little strong coffee
  • Chocolate
  • Amaretto (optional)


  • Separate the eggs and mix the yolks and sugar until the mixture is almost white.
  • Add the mascarpone and beat well.
  • Beat the egg whites with a little sugar until stiff.
  • Add the beaten eggs whites to the mascarpone mixture.
  • Dip the biscuits (the sugary side) in the coffee (you can add a splash of amaretto in the coffee) and line them in a dish.
  • Spread half the mascarpone mix on top of them. Add another layer of sponge fingers dipped in coffee then spread the rest of the mascarpone mix on top.
  • Grate some chocolate and sprinkle on the cake. Leave in the fridge for at least 4 hours.

Categories: Italian  Misc. Dessert 
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