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Review Overview

ease of preparation and cooking
availability of ingredients
specialized cooking utensils required


If this isn't your girlfriends favorite dessert.... She's probably lying. Creamy and Chocolatety a bit of bite from the rum. Take the time to fold the cream slowly.

  • 2½ C strong black coffee, room temperature
  • 1½ T instant espresso powder
  • 9 T dark rum, divided (optional)
  • 6 large egg yolks
  • ⅔ C sugar
  • ¼ t table salt
  • 1½ lbs mascarpone cheese
  • ¾ C heavy cream (cold)
  • 14 ounces ladyfingers
  • 3½ T Dutch-processed cocoa
  • ¼ C bittersweet chocolate, grated
  1. Combine coffee, espresso powder and 5 T rum until espresso dissolves.
  2. Beat egg yolks until smooth add sugar and salt and beat until pale yellow and thick
  3. Add remaining 4 T rum and beat until combined Add mascarpone and beat until no lumps remain
  4. Whisk cream and whip to stiff peaks
  5. Fold ⅓ of whipped cream into eggs to lighten, then fold in remaining whipped cream gently.
  6. Drop ladyfingers one at a time into coffee mixture quickly roll over then transfer to a 13x9
  7. Spread half the cream mixture over the cookies
  8. Sift cocoa over the entire surface.
  9. Create a second layer of lady fingers then spread remaining cream then sift cocoa over the top
  10. Refrigerate 6-24 hours before serving.
  11. Top with grated chocolate just prior to serving


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