Browse 1 recipe collected around coffee desserts.
◷ 403 minmedium
Two layers of briefly espresso-dipped savoiardi and airy mascarpone cream, finished with cocoa. Use pasteurised egg products suitable for uncooked dishes and chill for at least 6 hours for tender biscuits and softly set layers.
Oct 9Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.
Preparation takes 39 minutes. Cooking takes 4 minutes. Allow 403 minutes in total. Makes 9 servings. Key ingredients: crisp savoiardi biscuits (ladyfingers), dry weight, full-fat mascarpone, commercially pasteurised liquid egg yolk, commercially pasteurised liquid egg white, caster sugar. Equipment: Square dish approximately 20 × 20 cm internally and at least 6 cm deep, about 2.4 litres capacity, Espresso machine or other suitable coffee-making equipment, Shallow heatproof container and larger bowl for an ice-water bath, Electric hand mixer, Two mixing bowls of at least 2 litres, Flexible spatula, Two shallow dipping bowls, Digital scales, Fine sieve, Cover or cling film, Knife and broad serving spatula.
Kitchen tip: Coffee is dipping liquid, not a quantity the biscuits must absorb. Never add the remainder to the dessert.