Coppa di Mascarpone

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 (see 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

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

Tiramisu

Share page on:

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)