“From Australia with love comes this amazing dessert. Cooking time is chill time, if chilled for less than 6 hrs the flavors will not have matured.”
6hrs 40mins

Ingredients Nutrition


  1. Mix coffee and pedro ximinez together and set aside.
  2. Over a double boiler, beat egg yolks and sugar until mixture lightens in colour and forms ribbons (i.e. halfway to zabaglione consistancy). Allow to cool 5 minutes.
  3. Meanwhile, beat egg whites to stiff peaks.
  4. Fold mascarpone into egg yolk mixture one quarter at a time.
  5. Fold mascarpone mixture into egg whites and set aside.
  6. Using a pastry brush, paint the cookies with the espresso/pedro ximinez.
  7. mixture.
  8. Lay savoiardi along edges of wine goblets all the way to the bottom, lining.
  9. the entire glass (while keeping 6 savoiardi for later use).
  10. Fill each goblet one-third full with mascarpone mixture and sprinkle with.
  11. bittersweet chocolate.
  12. Lay one savoiardi across centre and paint with coffee mixture.
  13. Fill each wine goblets with remaining mascarpone mixture, topping each with.
  14. grated milk chocolate.
  15. Chill at least 6 hours before serving.

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