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Step by Step Instructions
  • Step 1: Whisk the egg whites to make a meringue and add the egg yolks after you have whisked them with the sugar.
  • Step 2: Add the mascarpone cheese and whisk for 1 minute.
  • Step 3: Soak the boudoir biscuits in mastiha liqueur for 10" and then spread them in a layer on a large shallow platter.
  • Step 4: Spread half of the mascarpone mixture on the layer of biscuits.
  • Step 5: Add another layer of biscuits which have been soaked in mastiha liqueur and finish off by spreading the rest of the mascarpone mixture over them.
  • Step 6: Sprinkle with Greek coffee.
Ingredient List
  • 500g mascarpone cheese
  • 4 eggs
  • 30g sugar
  • 1 packet of boudoir biscuits
  • 200ml chios mastiha liqueur
  • 50g greek coffee

Dessert with Greek coffee and mastiha liqueur

  • Preparation
  • Cooking
  • 4
A dessert that is clearly made even more outstanding by the exquisite flavour of the unique mastiha of Chios island and the rich aroma of Greek coffee.
Product Qty
Traditional mastic liqueur from Mytilini "Mastic Tears" 200ml
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