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.
- 2 eggs, separated
- ¼ cup castor sugar
- 30ml liqueur
- About 200g mascarpone
- Whisk egg whites until firm, but not too stiff. Set aside.
- Whisk egg yolks and sugar until pale, glossy and thick.
- Whisk in liqueur and mascarpone.
- Fold in egg whites until just well combined.
- Divide between 2 glasses.
- Cover and refrigerate for a couple of hours, or overnight.
- Serve plain, garnished with grated chocolate or with a crisp sweet biscuit alongside.