Ready to feast on in less than 5 minutes (if you’re impatient, like me). But to make it even better, leave it in the fridge 24h to firm up and get all mixed and mingled and delicious. This really is the easiest dessert to make, ever – so enjoy!

3 eggs

250g mascarpone

cocoa powder

1 cup coffee

50g sugar

150g Schär gluten-free Ladyfinders

1 drop Marsala

Separate the yolks and whites.

Start by whisking the yolks with the sugar until pale in colour.

Add the mascarpone and whisk until smooth.

Beat the egg whites until they reach stiff peaks and gradually fold into the mascarpone mixture to aereate.

Add a drop of Marsala to the warm coffee and quickly dip the ladyfingers into the coffee mix. Dispose in a dish and spread a layer of mascarpone on top. Repeat the process and leave to set in the fridge. Sprinkle with cocoa powder when serving.

Bon appétit!