150mls strong black coffee
4 egg yolks
¼ cup cream
2 tbsp white wine
¼ cup icing sugar, sifted
2 packs Savoiardi (ladyfinger) biscuits
150mls cream whipped, to serve
10 Amaretti biscuits (optional), to serve
Dark cocoa powder or finely grated dark chocolate, to serve
Mix the marsala and coffee together in a wide-bottomed bowl. Beat the egg yolks, white wine, icing sugar, cream, and mascarpone together in your stand mixer with the whisk beater until well mixed and slightly thickened (ribbon marks in the cream).
Smear about 1/2 cup of this mascarpone cream over the base of a medium-sized rectangular dish (which cuts nicely into neat shapes to serve but any medium-sized dish will do). Dip each biscuit briefly into the marsala/ coffee mixture and lay over the bottom of the dish. Top with about half of the remaining mascarpone mixture. Crumble over some of the Amaretti then repeat with another layer of coffee dipped biscuits and the rest of the cream mixture.
Cover tightly with plastic wrap and refrigerate overnight. The next day top with whipped cream and dust heavily with cocoa.