• 20

    min prep time
  • 10

    min cook time
  • 6-8



  • 500 ml prepared espresso coffee
  • 150 ml sambuca (optional)
  • 5 eggs
  • 7 tbsps sugar
  • 500 ml mascarpone cheese
  • 1 box Savoiardi or Pavesini cookies
  • cacao powder


  1. Mix espresso and sambuca together and let cool.
  2. Separate egg yolks and egg whites in two bowls.
  3. Beat yolks with the sugar until the mixture is a light yellow.
  4. Incorporate the mascarpone to the yolks and mix well.
  5. Whip the egg whites until soft peaks form.
  6. Gently mix the meringue in the mascarpone.
  7. Dip cookies, one-at-a-time, into the coffee mixture. Line them in a row on the bottom of a lasagna dish.
  8. Spread half the mascarpone mixture over the layer of cookies.
  9. Sprinkle with cacao.
  10. Repeat with another layer of soaked cookies. Cover with the rest of the mascarpone and dusting of cacao powder.
  11. Refrigerate 12-24 hours before serving.