3 eggs – separated 2oz (50g) caster sugar 1 tub of mascarpone (about g) 5fl oz (150ml) or 6 fl oz (175ml) strong dark black coffee (depending on how soft you want the base) 4 tablespoons (approx 57 ml) amaretto or dark rum or Marsala etc of choice (optional) about 20 savoiardi – Italian sponge fingers cocoa powder – sifted

Put the egg yolks in a bowl with the sugar, beat with a whisk until they’re creamy. Stir the mascarpone in another bowl, then gradually add the beaten egg yolks to it. Whisk the egg whites until they stand in soft peaks, then fold them into the mascarpone mixture. Put the coffee and amaretto (or whatever alcohol you’ve chosen) into the bottom of a shallow dish. Dip the savoiardi in – don’t let them get too soggy or they’ll disintegrate. Then place some of the soaked savoiardi in the bottom of a serving dish (or individual dishes if you prefer). Put some mascarpone mixture on top, then follow with another layer of savoiardi – and then more mascarpone. Dust the surface with the sifted cocoa powder – then cover and leave in the fridge to chill for at least 2 hours.

Lýdia Vardzaľová III.D