Sheet cake with mascarpone and coffee from Nothing Fancy: Unfussy Food for Having People Over (page 296) by Alison Roman

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Notes about this recipe

  • Pimlicocook on October 13, 2025

    Loved this: not too sweet and good coffee flavour. Agree with anya_sf that it is even better on second or third night, though mine was firm enough on the first evening having been assembled in the morning. Made half the recipe, which makes around 6 servings: used ladyfingers, rum and diluted 4 espresso shots very slightly with water for around 1 cup total but then used maybe 80% of this, thinking it was too much. Next time, would just use 4 espresso shots, undiluted and full amount, for an even richer coffee flavour.

  • skvalentine on October 01, 2023

    Made this for my brother's 40th birthday dinner. I put it together (used ladyfingers) around 10 AM and served it around 6 PM. I felt there was a little too much liquid-- next time I would try 1.5 cups of espresso. I also had the issue of the cream mixture turning lumpy, but it didn't seem to effect the finished cake when served. I loved the flavor (used whiskey we had, but would try rum next time).

  • stacymarkow on December 26, 2021

    It's a good thing she doesn't call this a tiramisu, because it was more like a tiramisoup for us. The technique is off here, when I immediately added the mascarpone to the cream it became a lumpy broken mess. Even after the second store trip the filling was way too thin. Cake is good though, would make that again, but filling is off.

  • anya_sf on March 21, 2020

    Better if made a full day ahead. We had it on the first night, but the coffee mixture hadn't soaked much into the cake (almost angel food). The second night, the cake was mostly moistened through, although even then the edges were dry in places. It was delicious, creamy, and not super sweet. Half the recipe served 6.

  • anya_sf on March 19, 2020

    This final instruction is missing from Step 2 of the recipe: Fold the cream mixture gently into the egg mixture.

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