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Mascarpone custard layered with coffee and kahula soaked biscuits
Prep Time: 15 minutes
Total Time: 15 minutes

Servings: 6 people


  • Tray


  • 2 Eggs (separated)
  • 75 g White caster sugar
  • 1 tsp Vanilla essence
  • 225 g Mascarpone
  • 240 g Whipping cream Thick cream

Soaking biscuits

  • 160 g Black coffee hot
  • 3 Tbsp Kahlua or cognac
  • 300 g Savoiardi biscuits


Step 1 ( Double boiling egg yolks (sabayon))

  • Separate the egg yolks from the whites, place the egg yolks in a large bowl, add half of the white sugar place on a double boiler.
    ( To make a double boiler, fill a saucepan with water and place it on low heat, place the bowl on top of the saucepan, so the steam from the pan will help cook the egg yolks, make sure the bowl does not touch the water in the saucepan)
  • Whisk the egg yolk mixture continuously while on the fire until it is thick, creamy and pale in colour. ( The texture you are looking for is a custard-like texture)
    Please note while the mixture is on the double boiler you have top stay and continuously stir the mixture, it cannot turn as scrambled eggs, the mixture should resemble like a custard)
    When it comes to that stage, take it off the fire immediately

Step 2 ( Egg yolk+ Mascarpone mixture)

  • In a mixing bowl with the paddle attachment, place the mascarpone and mix for 30 seconds ( don't overbeat it if the mascarpone is soft. Once the egg yolk mixture is taken off the fire, pour it directly to the mascarpone mixture, then add vanilla and mix until just incorporated.

Step 3 ( Egg white mixture)

  • In a separate mixing bowl with a whisk attachment add egg whites and rest of the sugar whisk until stiff peaks are formed
    ( If using the same mixing bowl, make sure it is washed and dried completely before whisking egg whites if there is water or any other mixture, the egg whites will not whisk properly)
    ( if the sugar has big sugar crystals, blitz it in a blender, to get very fine sugar)

Step 4 ( Whipped cream)

  • In a separate mixing bowl with a whisk attachment add cream and whisk until stiff peaks are formed
  • Fold all components carefully by hand without deflating the egg whites and cream. Leave the mixture aside until needed

Soaking the biscuits

  • Pour hot coffee and Kahlua or cognac or brandy and mix well
  • Soak both sides of the biscuits in the coffee mixture. don't soak it too much, just dip both sides one by one. if it is soaked too much it will fall apart


  • In a 24cmx 24cm square tray, start with a layer of soaked biscuits on the bottom, then add a layer of mascarpone custard mixture, then add a layer of soaked biscuit and finish with a layer of cream. ( 2 layers of biscuits is sufficient)
  • Dust cocoa powder on the top. Cover with cling wrap and let it set for a minimum of 6 hours or overnight. Enjoy chilled.


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