Serves eight. We have made this classic Italian recipe in individual glasses. It is a great make-ahead dessert option and easy to serve in individual portions. Plus less time in the kitchen when you have guests!


300g ladyfinger biscuits  

6 free range eggs, as fresh as you can buy  

Pinch of salt*

400g mascarpone*

Strong black coffee*

6 Tbsp sugar*

3 Tbsp Marsala, Baileys or Bourbon (optional)*

Cocoa powder*


*may not be included in your Riverside Market Box



In a clean bowl, whisk the egg whites with a pinch of salt. Use a kitchenaid or a hand mixer, for about 3-5 minutes until the egg whites hold stiff peaks.  

In a separate bowl, whisk the egg yolks with the sugar for 2-3 minutes until the egg yolks are thick and pale yellow in colour.  

Add the mascarpone to the egg yolks and whip until combined.  

Gently fold the stiff egg whites into the egg yolk mixture and set aside.  

Dunk each ladyfinger biscuit fully into the espresso with the liqueur of your choice for 1-2 seconds and place into the bottom of a 8x8 dish, or into individual ramekins. Don’t let the ladyfinger soak so much that it falls apart, just a quick dunk to let it absorb a little espresso.  

Once the ladyfingers have formed a single layer in the bottom of the dish, spread 1/2 of the mascarpone mixture over the ladyfingers.  

Arrange another layer of espresso soaked ladyfingers on top, and spread over the remaining mascarpone cream.  

Refrigerate for 3 hours.  

Serve cold, with a light dusting of cocoa on top.