for 22cm x 33cm x 5cm dish


  • almost 2 packs of Savoiardi biscuits (babapiskota)
  • 6 egg yolks
  • quarter cup raw sugar
  • large pot of good coffee
  • 4 packs of 250g mascarpone
  • brandy or sherry or port – about a shot glass
  • good dark Dutch cocoa


  1. Beat egg yolks with the sugar until creamy.
  2. Add mascarpone and here you can also add a bit of thickened cream to be sure you have enough mix thoroughly with wooden spoon – add brandy and mix through.
  3. Pour coffee into flat dish about 1.5 cm – dip one side of biscuits and place in serving dish coffee side down covering the bottom of the dish.
  4. Pour on half the cream cheese mixture – sprinkle with cocoa.
  5. Repeat with another layer of coffee biscuits.
  6. Cover with the remaining cream cheese mixture and cocoa.
  7. Leave in fridge for a few hours before serving.