Add the mascarpone, a tablespoon at a time, gently whisking it in (either by hand, or on the lowest speed of the hand or stand mixer) until just combined.

In a separate, clean bowl, whisk the egg whites with electric beaters (also cleaned and dried) for about 1 minute to soft-peak stage, then add the remaining 2 tablespoons of sugar, whisking for at least 1 minute at high speed until the whites form stiff peaks. Slowly fold them into the mascarpone and egg-yolk mixture with a metal spoon or spatula.

Spread a thin coat of the mascarpone mixture on the base of a square, round or oval dish about 30cm x 25cm.

Dip the savoiardi briefly on both sides into the coffee, one at a time, and place them close together over the mascarpone mixture until you have a single layer. [Tip: Don’t soak the Savoiardi too long — they need to be soft outside but still a little dry inside.]

Spread half of the remaining mascarpone mixture uniformly over the biscuits. Cover with a second layer of Savoiardi dipped in coffee and top with the remaining mascarpone mixture.

Refrigerate for at least 2 hours until ready to serve. Cover with clingfilm if refrigerating for more than 2–3 hours.

Sift cocoa powder over the top and serve chilled, always.

Recipe adapted from: Jewish Flavours of Italy (Greenhill Books)
Silvia Nacamulli