700ml strong coffee

60g castor sugar

50ml brandy

50ml rum

15 finger biscuits

2 egg yolks

30ml Marsala wine

500g Galbani Mascarpone

250g crème fraiche

1 egg white

Cocoa to sprinkle

50g dark or milk chocolate

Fresh figs


Bring the coffee and sugar to a simmer and stir until the sugar has dissolved.

Add the brandy and rum, stir and set aside to cool slightly.

Place the biscuits in a deep tray. Pour the rich coffee syrup over the biscuits and leave until all the liquid is absorbed.

Add the egg yolks, sugar, Marsala and a tbsp. of water to a heatproof bowl and place over a pot of simmering water.

Whisk for 2 – 4 minutes or until pale and thick. Set aside to cool slightly.

Whisk the soft Galbani Mascarpone and crème fraiche together and fold through the egg mixture.

Whisk the egg white until soft peaks form and then fold through the mascarpone mixture.

Carefully layer half the biscuit mixture in a large glass bowl.

Spread half the creamy Galbani Mascarpone mixture over, dust with cocoa and repeat.

Refrigerate for 3 hours or overnight and serve dusted with extra cocoa and chocolate shavings.

Add fresh sliced figs for a finishing touch.

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