12 to 14 savoiardi or boudoir biscuits or 4 to 6 trifle sponge cakes
3 tablespoons brandy
6 to 8 tablespoons strong cold coffee
2 eggs, size 1
50 g/2 oz caster or icing
Sugar 225 to 300 g/8 to 10 oz
2 to 4 oz bitter or plain chocolate
This dessert has become popular because so many Italian restaurants include it on the menu.
The recipes vary a great deal, so alternative suggestions are given on the right.
Soft Italian Mascarpone cheese is an essential ingredient.
Place the biscuits in a serving dish; if using trifle sponges, cut each of these into 4 pieces.
Blend the brandy and coffee together and spoon over the biscuits or sponges, making sure they are evenly moistened.
Separate the eggs, add the caster or sifted icing sugar to the yolks and whisk until thick and creamy.
Blend with the cheese.
Whisk the egg whites until stiff, fold into the cheese mixture.
Spread this over the base of the biscuits or sponges.
Coarsely grate the chocolate and cover the dessert with it.
Chill well before serving.