Total time: 2hr 30m
Preparation Time: 30m

For 4 people

Nutritional Information

Contains 606 Kcal, 13g Protein, 54g Carbohydrates, 35g Fat


  • Mascarpone cream
  • 1 tbsp sugar
  • 2 fresh egg yolks
  • 1 organic orange, a little grated zest
  • 250 g Mascarpone
  • 2 fresh egg white
  • 1 pinch salt
  • Liquid
  • 2 dl strong coffee (e.g. espresso), hot
  • 4 tbsp amaretto
  • 1 tbsp sugar
  • To assemble
  • 150 g sponge fingers
  • cocoa powder to dust
  • Utensils
  • One shallow baking dish (approx. 2 l)

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  • Mascarpone cream

    Using the whisk on a hand mixer, beat the sugar, egg yolks and orange zest until the mixture becomes lighter in colour. Whisk the mascarpone until smooth, stir in. Beat the egg whites with the salt until stiff, add the sugar, continue beating until the egg whites turn glossy. Carefully fold the egg whites into the mixture using a rubber spatula, chill.
  • Liquid

    Mix the coffee, amaretto and sugar until the sugar has dissolved, leave to cool.
  • To assemble

    Place half of the sponge fingers (sugar side down) in the dish, drizzle with half of the liquid. Spread half of the mascarpone mixture on top. Dip the remaining sponge fingers into the liquid, place on top. Cover with the remaining mixture. Cover and chill for approx. 2 hrs. Dust with cocoa powder.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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