by chef João Pupo


  • 500 g mascarpone
  • 180 g icing sugar
  • Vanilla pod (optional)
  • 4 egg yolks
  • 30 champagne biscuits (or thinly sliced sponge cake)
  • Marsala, Amaretto or almond liqueur
  • 2 coffee cups Torrié espresso coffee
  • Cocoa powder


Mix the cheese with the sugar and egg yolks. Cut open the vanilla pod and scrape out the seeds. Add to the cheese. Mix very well to form a smooth cream – the mixture will thicken as you beat it. Combine the cold coffee and the liqueur. Dip the biscuits in this liquid. Place the dipped biscuits on a serving dish to create a layer which is then covered with half the cream. Repeat with another layer of biscuits and another layer of cream. Refrigerate for two hours. Before serving, dust with cocoa powder.