Our take on this Italian favourite doesn’t have a drop of alcohol so kids can enjoy it, too. This dessert recipe serves four.

3 egg yolks, lightly beaten
¼cup white sugar
250g Polenghi Mascarpone
16 Cantreau Boudoirs
250ml instant coffee
1 tbsp unsweetened cocoa powder


  1. Beat the yolks with sugar until smooth and pale yellow.
  2. Fold in the mascarpone and set aside.
  3. Lightly crush the Boudoir biscuits and divide into four glasses, pressing down to create a layer of biscuit at the bottom of each glass.
  4. Pour the coffee over the biscuit layer, distributing it evenly among the four glasses.
  5. Spoon the mascarpone mixture over the coffee layer. Sprinkle cocoa powder over the top.
  6. Chill overnight before serving. Garnish with cold, sliced strawberries for a dash of sweetness and colour.

This article was originally published in SimplyHer August 2011, Singapore.