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  1. For the syrup, stir the sugar and coffee together until the sugar has dissolved and stir in the Madeira or brandy. Cool until ready to use.
  2. For the cream, whip the cream with the skim milk powder until the cream holds a soft peak when the beaters are lifted. Stir in the sugar and vanilla. Chill until ready to assemble.
  3. For the filling, beat the mascarpone gently to soften and then fold in half of the whipped cream in two additions. It may take folding this quite vigorously, using a whisk (depending on
  4. the brand of the mascarpone and how firm or soft it is). Don’t worry if the cream deflates a little when folding – this is factored in. Set aside.
  5. Place a saucepot with an inch of water over medium heat until simmering. Whisk the egg yolks, sugar, ¼ cup (60 mL) of the coffee syrup and the Madeira or brandy in a metal bowl and place this over the pot of simmering water, whisking constantly until the mixture has more than doubled in volume and holds a “ribbon” on the surface when the whisk is lifted. Remove from the heat whisk in a third of the mascarpone mixture until smooth (again, if it deflates a little, that is alright) and then fold in the remaining two-thirds of the mascarpone cream. Set aside or chill until ready to assemble.
  6. To assemble, slice the Genoise cake in half horizontally. Place a 9-inch (23-cm) springform pan ring on top of a platter or cake board and place one of the cake layers in the bottom (there will be a 1-inch/25mm gap between the cake and pan). Arrange the lady finger biscuits upright around the inside edge of the pan** (the cake layer will help secure them in place). Brush half of the syrup over the sponge cake and top with half of the filling, spreading evenly. Top this with the second cake layer, brush with the remaining syrup and top with the remaining filling, spreading. Top this with remaining whipped cream, spread evenly and top with a little grating of milk chocolate. Chill for at least 4 hours before serving.

To serve, unlatch and remove the springform ring from the cake, and cut into slices.

**If the lady fingers are taller than the height of the springform cake ring, you can trim a little from one end of each biscuit, making a flat end to place at the bottom when arranging.