This simple dessert was a fixture on Italian restaurant menus in the ‘70s and ‘80s but seems to have fallen from favour now, replaced I suspect by the more complex tiramisu. While tiramisu is an excellent dessert (and you can see my recipe here), this simpler version is a great quick standby, especially if you have half a tub of mascarpone leftover from another dish (as the quantity doesn’t have to be exactly precise)! Skip the alcohol if you prefer or use any liqueur or spirit you like – a lot of Italian recipes use rum, I love the almondy notes of Disaronno amaretto liqueur. If you leave the coppa to set overnight, the alcohol often separates to the bottom of the glass adding a nice surprise when you dig in. Feel free to serve another nip alongside, just for good measure.
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