Ladyfingers soaked in espresso and rum are stacked, spread with Mascarpone and dusted with cocoa in our version of this traditional Italian dessert.

Prep Time
Chill Time
At least 4 hours or overnight
8 servings
  • 3 large Egg yolks
  • 3/4 cup Domino® Golden Sugar
  • ¼ teaspoon Salt
  • 1 ½ cups Heavy whipping cream
  • 8 ounces Mascarpone cheese, at room temperature
  • ½ teaspoon Pure vanilla extract
  • 2 cups Espresso coffee
  • 2 tablespoons Rum (optional)
  • 26 pieces Ladyfingers
  • ¼ cup Cocoa powder

Step 1

In a large heatproof bowl, combine egg yolks, ¼-cup sugar, and salt. Set the bowl over a saucepan of simmering water. Whisk the mixture until the sugar dissolves and the egg yolks turn to a light-pale yellow color. About 5-6 minutes. Remove from heat and set aside. Allow the mixture to cool. Stir occasionally.

Step 2

In the bowl of an electric mixer fitted with the whip attachment, whip the cream and the rest of the sugar (1/2-cup) until soft peaks form. Add vanilla and mascarpone cheese and continue whipping at medium speed until stiff peaks form. 

Step 3

Fold the mascarpone mixture with the cool egg yolk mixture until combined and smooth.

Step 4

In a shallow dish, mix espresso with rum. 

Step 5

Assemble. Dip ladyfingers, one at a time in the coffee mixture. Arrange in a single layer on the bottom of an 8in x 8in x 2in pan. Spread half of the mascarpone cream on top. Dust half of the cocoa powder over it. Repeat process for a second layer of ladyfingers, cream and cocoa.

Step 6

Refrigerate for at least 4 hours or overnight.

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