In researching this recipe, it appears that there is quite a debate between connoisseurs and historians of this popular Italian dessert of where in Italy this heavenly concoction originated. They can continue on with their difference of opinion/disagreement, we prefer to share a favorite recipe of the pure decadence of this dessert.
4 tablespoons sugar
26 ounces mascarpone cheese
1 wine glass of Marsala wine or medium sherry
24 fluid ounces strong, unsweetened coffee
1 wine glass Scotch whisky or brandy
2 packets sponge fingers or Italian biscuits
3 ½ ounces good dark chocolate
Beat the eggs and the sugar with a whisk until pale and frothy. Beat in the mascarpone a spoonful at a time, then beat in the Marsala or sherry. Place the coffee and whisky or brandy in a shallow dish. Briefly dip the biscuits into the coffee mixture then lay then in the dish.
You may need trim the biscuits to make sure they fit evenly and to fill all the gaps. Once the layer is even, spread half of the mascarpone mixture over top. Sift over a coating of cocoa powder and then repeat with another layer of biscuits, mascarpone mixture, cocoa powder, etc.
Chill for about 6 hours, then serve topped with grated dark chocolate. Buono appetit!