Govanhill Cookbook



  • 3 egg yolks
  • 4 tablespoons caster sugar
  • 2 teaspoons vanilla extract
  • 250g mascarpone cheese
  • 24 boudoir biscuits (ladyfingers)
  • 350ml filter coffee
  • 1 tablespoon best quality cocoa powder


  1. Separate the eggs in a bowl. Beat the yolks and sugar until thick and creamy. Beat the whites separately until stiff.
  2. Add the Mascarpone to the yolk mixture, a spoonful at a time. Stir until smooth. Fold in the egg whites.
  3. Mix the coffee with the Brandy or Rum in a shallow bowl. Dip half the sponge fingers in the liquid, soaking both sides, and use them to line a serving dish. Pour half the Mascarpone mixture into the dish.
  4. Dip the remaining fingers in the liquid and arrange on top. Pour in the remaining half of Mascarpone and smooth the surface. Cover and chill for about 2 hours.
  5. Sprinkle generously with cocoa powder or grated chocolate (using a small sieve), before serving.

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