Preparation info

  • 8–10

    • Difficulty


Appears in

Alastair Little's Italian Kitchen

Alastair Little's Italian Kitchen

By Alastair Little

Published 1996

  • About

The Black Forest Gâteau for the 1990s, naffer than naff, yet somehow delicious. I make ridiculously complicated ones in my restaurants, but this is much simpler, and generally a huge success with the guests in Italy. The name means ‘pick-me-up’.


  • 4 eggs
  • 8 tbsp caster sugar
  • 750 g ma


Combine the eggs and sugar, and beat with an electric hand whisk until stiff and white. By hand, incorporate the mascarpone, a spoonful at a time, by folding it in. Add the glass of Marsala, and whisk in quickly, trying all the time not to lose the volume of the beaten eggs and sugar. Add the whisky to the sweetened coffee and pour into a tray. Briefly dip the biscuits into this mixture, making