Torta di Cappuccino

This is an absolutely delicious recipe that my friend Dervilla makes, it’s the best thing for a dinner party and can be made in advance.



  • 375g (15ozs) dark chocolate whole-wheat biscuits (digestives)
  • 3 tablespoons cream
  • 75g (3ozs) melted butter


  • 500g (1lb 2ozs) mascarpone
  • 140g (5½ozs) caster sugar
  • 3 medium eggs
  • 100g (4ozs) chocolate (at least 55% cocoa solids, 75% chocolate)
  • 125ml (4fl ozs) espresso or really strong coffee
  • 3 tablespoons Kalua, Tia Maria (coffee liquer)


  1. Crumble the biscuits, mix with the cream and butter and spread into a tin.  Chill in the fridge while you make the topping.
  2. Beat the mascarpone and sugar very well until soft and light.  Break the eggs into a small bowl and whisk with a fork adding to the cheese mixture bit by bit beating very well between each addition.  Melt the chocolate over a saucepan of simmering water, add the alcohol and the coffee and blend well.  Add to the cheese and egg mixture and mix well.
  3. Pour over the biscuit base and bake in the preheated oven for 40-50 minutes until the centre is set, it shouldn’t jiggle anymore!