4 servings
230 ml Emmi CAFFÈ LATTE Cappuccino
3 egg yolks
45 g sugar
1 pinch salt
500 g mascarpone
100 ml cream, stiffly beaten
150 g sponge fingers
A little cocoa powder


  1. Stir the egg yolks and sugar with the salt for 3–4 minutes until the mixture is pale in colour. Stir the mascarpone until smooth.

  2. Carefully fold in the egg mixture and whipped cream.

    Dip the sponge fingers into the Emmi CAFFÈ LATTE and layer half of them in a tin with the sugar side facing down.

  3. Spread half of the cream on top and smooth it flat.Dip the remaining sponge fingers into the Emmi CAFFÈ LATTE and layer them on top of the cream. Sprinkle the rest of the cream on top and leave to cool well in the fridge (ideally overnight).

  4. Sprinkle with the cocoa powder just before serving.

Emmi CAFFÈ LATTE Cappuccino 230mL & 370mL

Taste the perfect combination of beans from Nicaragua & Honduras with just a light dusting of cocoa powder for an indulgent treat any time of day. Available in 230ml and the rather cheeky "Mr Big" 370ml option too.

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