• 250 g Mascarpone
  • 4 tbsp Sugar
  • 1 Large Egg
  • 12 Sponge fingers
  • 150 ml strong coffee
  • (if you have dark rum or sweet liquor, add 1 tbsp to coffee)
  • 1 tbsp Pure cocoa


1_ They are ingredients. For strong coffee, I usually put 2 tbsp of instant coffee or use double espresso with 1 tbsp of dark rum or liquor. (I used "Disaronno" this time.)

2_ Put sponge fingers in a container.

3_ Using tablespoon, pour strong coffee on the sponge fingers.

4_ Mix mascarpone with spatula until it becomes smooth. Add egg yolk and 1 tbsp sugar, mix well.

5_ Beat egg white until it becomes white and bubbly.

6_ Add 3 tbsp sugar and beat more to make firm meringue. (Try to turn the bowl and if meringue is really firm like this, it's done.)

7_ Add 1/3 meringue to mascarpone mixture (No. 4) and mix well with spatula. Then move this mixture to melange bowl and mix well.

8_ Place mixture in the container.

9_ Using tea strainer (or flour shifter), shift cocoa powder on the mixture until it's all covered.

10_ Place it in fridge for 1-2 hours and buon appetito!!