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1. Pour coffee and marsala into a shallow dish. Set aside. 2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined. 3. Beat eggwhites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture. 4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve. 5. Variation: Marsala can be replaced with orange juice if preferred. Note: Marsala is fortified wine. # I only use 1/4 cup of Marsala as I find it too strong and like my coffee flavour.