Preparation time: 20 minutes + 1 hour refrigeration
300 g mascarpone
100 g sugar
2 teaspoons instant coffee
90 ml hot water
2 tablespoons Marsala
12 sponge fingers
unsweetened cocoa powder
125 g raspberries
1. Mascarpone cream: place all the ingredients in a bowl. Using an electric whisk, begin by whisking slowly, gradually increase the speed until the mixture thickens (approximately 5 minutes). Refrigerate for 1 hour.
2. Biscuit layers: dissolve the instant coffee in the hot water, add the Marsala, imbibe the sponge fingers.
3. To serve: assemble successive layers of imbibed sponge biscuits, mascarpone cream and cocoa powder in a stemmed glass or a small dish. Finish with a layer of cocoa powder and/or raspberries. Serve immediately.
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