2 cups strong brewed coffee
250 gm mascarpone cheese (at room temperature)
3 eggs (separated)
600 gm savoiardi cookies (Italian lady fingers)
250 gm of thickened cream (whipped)
250 gm of Gula Melts Coconut Nectar
2 shots of marsala
pinch of salt 2 tbsp of unsweetened cocoa powder
1 cup of shaved dark chocolate ( for garnish )
Brew strong coffee. Pour into a bowl with 50 gm of Gula Melts Coconut Nectar, stir and let cool.
Mix yolks with 200 gm of Gula Melts Coconut Nectar till creamy.
Add mascarpone cheese into yolk mixture, combine till smooth.
Gently fold whipped cream into mascarpone mixture.
In a separate bowl, mix egg white and salt till firm.
Add into mascarpone mixture and stir in marsala.
Dip savoiardi biscuits into the coffee and Gula Melts mixture. Be careful not to oversoak the cookies as they will crumble.
Using a clear rectangular/square glass container, arrange the cookies flat on the bottom of the container.
Spread mascarpone cream on top of the cookies and dust with some cocoa powder. Repeat layering till all ingredients have been used up.
Finish the process with whipped cream on the top and final layer.
Garnish with cocoa powder and shaved dark chocolate.