“Like a great deal of Italian culture, Argentina has adopted this classic dessert as one of its own favorites.”
3 eggs separated
110 g(½ cup) caster sugar
250 g mascarpone
250 ml(1 cup) brewed espresso coffee, cooled
250 g savoiardi (sponge finger) biscuits
2 tbsp cocoa powder
In an electric mixer, whisk the eggwhites and sugar on medium speed until thick and glossy and the mixture holds stiff peaks (about 8 minutes).
In a separate bowl, beat the egg yolks and mascarpone until combined. Add the eggwhite in two batches, folding gently to combine.
Put coffee in a shallow bowl. Working with one biscuit at a time, briefly dip biscuits in cold coffee (biscuits will disintegrate if soaked for too long) then arrange in a single layer to cover the base of a deep 28 cm x 16 cm (1.5 litre) ceramic dish.
Cover with half the mascarpone then repeat with another layer of biscuits and the remaining mascarpone. Dust the surface with cocoa powder and refrigerate for 3 hours or until set.
Cut into slices and serve.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. Used Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml.