- 300ml De Bortoli Black Noble
- 6 egg yolks
- 170g castor sugar
- 450g mascarpone
- 450g full cream
- 24 savoiardi biscuits
- generous amount of chilled espresso
- chocolate, shaved for garnish
- cocoa powder, for garnish
Whip the cream with an electric mixer to stiff peaks and refrigerate. Combine the De Bortoli Black Noble with the egg yolks and sugar in a bowl and cook over a pot of simmering water. Whisk continuously until you have a thick ribbon consistency. Transfer to an ice bath to cool.
Fold the mascarpone into the whipped cream. Fold the De Bortoli Black Noble mix into the cream and mascarpone.
Dip the savoiardi biscuits in chilled espresso and place in a layer on the bottom of the serving dish. Top with 1-1.5cm of the mascarpone mix and level out. Sprinkle with shaved chocolate and cocoa powder. Repeat once more or as needed to fill the serving dish and leave for a few hours or overnight in fridge.