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45 minutes 8 Servings Print RecipeEmail Recipe


6 egg yolks
1 1⁄2poundmascarpone
2cupcold espresso
42 ladyfingers
1⁄2cupunsweetened cocoa


Beat the egg yolks with the sugar until thick and pale yellow using the whisk attachment of an electric mixer. Beat the Mascarpone into the egg yolk mixture until thoroughly incorporated, smooth and fluffy.

Pour the espresso in a shallow container. Dip half of the ladyfingers quickly in the espresso, one at a time, and place them very close together in a 10" x 14" dish. Spread half of the Mascarpone mixture over the ladyfingers. Dip the remaining ladyfingers in the espresso and place them over the Mascarpone mixture, making another layer. Top with the remaining Mascarpone mixture. Dust with cocoa powder, using a fine-mesh strainer to avoid lumps, and cover with plastic wrap. Refrigerate 6 to 24 hours and serve chilled.


Preparation time does not include refrigeration time.

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