Ingredients
Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.
Serves 8
Choose any positive whole number of servings. Ingredients and measured amounts in steps scale together. Times, temperatures and equipment stay unchanged. For larger yields, cook separate original-size batches. Counted ingredients can become fractions; beat eggs before dividing them. Fixed correction-water checks remain fixed.
Filling
Layers
Equipment
Mixing bowls; whisk or mixer; shallow coffee bowl; 20 cm dish; sieve.
Check all product labels and cross-contact. Diet groups describe this listed draft, not every substitution.
Steps
Make the filling · About 10 min
- Beat 250 g mascarpone, 75 g icing sugar and 1 tsp vanilla extract briefly until smooth. Whip 300 ml cold whipping cream in a separate bowl to soft peaks; fold into mascarpone.
Check: Stop before the cream becomes grainy.
Layer · About 10 min
- Dip 200 g savoiardi biscuits quickly in 300 ml cooled strong coffee, one biscuit at a time. Arrange half in a 20 cm square dish. Spread half the filling; repeat.
Check: A quick dip avoids soggy biscuits. Discard unused dipping coffee.
Chill · About 360 min
- Cover; refrigerate for at least 6 hours. Sift 15 g cocoa powder over the top before serving.
Check: Keep chilled until serving; this filling contains dairy.
Tips
- Cool the coffee fully before dipping.
- Fold gently to retain the whipped texture.
Substitutions
- Use decaffeinated coffee.
- Use cream cheese instead of mascarpone for a tangier adaptation.
Storage
- Refrigerate perishable food within two hours, or within one hour in heat above 32°C / 90°F. Store covered at 4°C / 40°F or below. Use within two days for this draft.
- Reheat cooked dishes to 74°C / 165°F, stirring or turning for even heating. Serve cold salads, dips and chilled desserts directly from safe refrigeration.
Make ahead
- Assemble the whole dessert the evening before.
- Dust with cocoa shortly before serving.
FAQ
Does it contain raw eggs?
The filling does not. The savoiardi biscuits usually contain baked eggs; check the label.
Can I skip coffee?
Use cooled cocoa made with water for a different flavour.
Why is it watery?
Warm coffee or long biscuit dips can release too much liquid.
Food safety references
FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating
