First off, apologies in advance to all purists and Italian cooking aficionados; this recipe makes do with the ingredients easily and readily available to us, which means it may cross a few lines when it comes to hallowed tradition.

However, it’s still as delicious and flavourful! This rich and creamy recipe will serve 12, so prepare it for a night with your loved ones or keep it to have over a few days!

Ingredients

• 2-3 cups strong black coffee (somewhere between long black and espresso)
• Sugar (1½ teaspoons for each cup of coffee)
• Dark rum (2 teaspoons for each cup of coffee)
• 2 egg yolks
• 4 drops pure vanilla essence
• 250g mascarpone, at room temperature
• 600ml thick cream, whipped until firm peaks
• 1 cup ground almonds
• 2 packets sponge finger biscuits (savoiardi)
• Shaved dark chocolate

Method

1. Pour the warm coffee into a bowl, add the sugar and stir until dissolved. Add the rum and refrigerate until cold.
2. Whisk the egg yolks until light and creamy, add the vanilla and then gradually add the mascarpone until well combined. Fold in the whipped cream and the ground almonds.
3. Spread a rectangle of the cream mixture on a serving plate.
4. Pass the sponge fingers through the coffee until they are soaked (but not soggy) and place flat, one by one, on top of the cream, until the dessert is about the right length (maybe 8 sponge fingers).
5. Spread another thick layer of creamy mixture over the sponge fingers, then begin a second layer of fingers. Spread a third layer of cream mixture, then fingers, then top with a final layer of the cream.
6. Cover the sides with the cream as well to make a rectangular log. Cover and refrigerate overnight.
7. Sprinkle with shaved chocolate to serve.