Ingredients (Serves 12)

• 1 teaspoon instant coffee granules
• ½ cup boiling water
• ⅓ cup brandy (or dark rum)
• 2 large eggs
• ⅓ cup granulated sugar
• 9 ounces mascarpone cheese (1 tub)
• 1 ¼ cups heavy whipping cream
• ½ cup semi-sweet chocolate chips
• 1 package ladyfingers (about 7 oz, approx. 24–28 cookies)

Essential Kit:

• 8–9 inch round springform pan
• Electric mixer

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Step-by-Step Instructions

Step 1: Prepare the Pan

Line the bottom of an 8–9 inch springform pan with parchment paper. This will make unmolding the cake much easier.

Step 2: Make the Coffee Syrup

Dissolve the instant coffee granules in the boiling water. Stir in the brandy (or rum) and let it cool slightly.

Step 3: Whip the Eggs and Sugar

In a large bowl, beat the eggs with the sugar using an electric mixer at high speed until thick, pale, and frothy. The mixture should leave a ribbon-like trail when lifted with a whisk.

Step 4: Blend with Mascarpone

In a separate bowl, loosen the mascarpone with a few spoonfuls of the egg mixture. Then fold in the rest of the egg mixture until smooth.

Step 5: Whip the Cream

Beat the heavy cream until stiff peaks form. Gently fold it into the mascarpone mixture to make a light, airy filling.

Step 6: Chop the Chocolate

Pulse the chocolate chips in a food processor until you have a mix of small bits and chocolate powder.

Step 7: Assemble the Cake – First Layer

Split the ladyfingers if needed and arrange half of them on the bottom of the pan. Brush generously with half the coffee-brandy mixture. Sprinkle over one-third of the chopped chocolate. Spread half of the mascarpone cream mixture evenly on top.

Step 8: Second Layer

Add another layer of ladyfingers, brush with the remaining coffee-brandy, and scatter another third of the chopped chocolate. Spread the rest of the mascarpone cream mixture on top.

Step 9: Finish

Sprinkle the remaining chopped chocolate over the top. Cover the pan with plastic wrap and refrigerate for at least 4 hours (overnight is best).

Step 10: Serve

Carefully remove the springform pan ring and parchment paper. Slice and serve chilled.