Coppa di Mascarpone

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 at the video below), Coppa di Mascarpone is simpler and a great quick standby, especially if you have half a tub of mascarpone leftover from another dish (the quantity doesn’t have to be 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. I often serve another nip alongside, just for good measure.

Serves 2