Coppa Mascarpone facebookThis delicious Coppa Mascarpone was a recipe I learned while being stationed in Italy. It is literally translated “cup of Mascarpone”…sounds more exotic in Italian right? It’s a simple and satisfying dessert that, like most things, is made even better with coffee!

Coppa Mascarpone


  • 6 room temperature eggs (takes about 30 minutes)
  • 3 Tablespoons sugar
  • 16 oz mascarpone
  • pinch salt (1/16 teaspoon)
  • smidgen cream of tartar (1/32 teaspoon)
  • 1/2 cup espresso coffee (double shot)
  • 2 Tablespoons cocoa
  • 2 Tablespoons sugar


  1. Mix the 2 Tablespoons of cocoa and 2 Tablespoons of sugar into the 1/2 cup of espresso. Set aside in the fridge.
  2. Warm all mixing bowls in a sink full of hot water. (About 5-10 minutes.)
  3. Dry bowls completely.
  4. Divide egg yolks and egg whites into the two bowls. Whisk egg whites with a pinch of salt and a smidgen of cream of tartar until firm mounds form.
  5. Set aside in the fridge.
  6. In the second bowl, beat the egg yolks.
  7. Add, in order, one at a time, 3 Tablespoons of sugar, and then the mascarpone.
  8. Fold in the egg white mixture.
  9. Add 2 Tablespoons of coffee/chocolate mixture that you previously put in the fridge.
  10. Mix until well combined. The mixture will be quite thick.
  11. Divide into 8-10 bowls and place in the freezer for up to 30 minutes.
  12. Garnish with drizzle of coffee mixture, cocoa powder and cookies or fruit.
Kelli is an eclectic cook. Living in delicious locations like Hawaii and Italy, her love of cooking started with a love of food…Good Food! After marrying her Army husband, Kelli began her cookbook collection and allowed the unique tastes of Ohio, Tennessee, Georgia, Hawaii, North Carolina, Italy, and Kansas to infuse themselves into her cooking. Along the way friends from every state and around the world, coupled with travels around Europe and her studies under Aeolia’s Master Chef in Vicenza, Italy round out the unique tastes and international fusion in her family’s favorite meals.

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