8 Servings


1 pack of sponge finger biscuits

For the filling:

160 g mascarpone or labne cheese, 2 egg whites
2 egg yolks
40 g ground sugar
50 g whisked custard
1 leaf gelatine
½ vanilla stick

For the dressing:

75 g powdered sugar
300 ml filter coffee
2 cl almond liquor (if desired)

For decorating:

20 g cacao
Chocolate dressing
For the serving:
Ice Dream cappuccino-flavored ice cream


For the filling, melt the cheese in a bain-marie on a stove. Add the egg yolks and vanilla while stirring, and remove from the stove Beat the egg whites in a separate bowl until they
become a foam, and carefully mix the foam into the cheese mixture using a whisk. Add the whipped cream.

Dressing preparation:

Pour all ingredients except the liqueur into a saucepan. Bring to a boil on the stove, and leave the pan to cool. Add the liqueur once the mixture has cooled. Lay the cheese mixture in a glass dish. Soak the sponge finger biscuits with the sauce and arrange them on top of the cheese mixture. ÜCover the biscuits with the cheese mixture. Decorate the top with cocoa. Serve with Ice Dream cappuccino-flavored ice cream and chocolate sauce.