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This recipe is best made day before.
serving size icon
Serves 6


  • 3 eggs
  • ½ cup sugar
  • 250g mascarpone
  • 1 cup strong coffee (made from instant and hot water)
  • 2 tbsp marsala or brandy (or extra coffee)
  • 20 sponge fingers (also called Savoardi Biscuits or Ladyfingers)
  • Cocoa for dusting


Beat egg yolk and sugar until pale and creamy then fold in the mascarpone. Then whisk the egg white until stiff and gently fold this into mascarpone mixture.

In a separate bowl, mix the coffee and marsala or brandy.

Dip half the sponge fingers into the coffee mix and lay onto the bottom of a small, high-sided oven dish and cover with half the mascarpone mixture. Then dip the remaining sponge fingers and place on top of the first layer. Cover with the remaining mascarpone mixture and refrigerate until needed. Dust with cocoa before serving.

This recipe was sent in by Smart Shopper
meal ingredients qty price
Homebrand Eggs Dozen Mixed Grade $3.25 ea
Kapiti Mascarpone Mascarpone unavailable
Hansells Essence Brandy Flavoured unavailable
Vitt Biscotti Savoirdi $4.29 ea
pantry qty price
Homebrand Caster Sugar $1.49 ea
Moccona Instant Coffee Dark $9.50 ea club price $11.59 non club member
Homebrand Cocoa Powder $5.49 ea