This is our version of a traditional Italian dessert. Cooking the yolks over a double boiler gives the dessert a rich creaminess and adding the whipped cream keeps it light. Give it a try, I know you will love it.


1 pk 14oz Lady Fingers
1lb Mascarpone Cheese
2 cups Espresso
1/3 cup coffee liquor
8 egg yolks
1 cup sugar
1 ¾ cup heavy cream
Cocoa powder or shaved chocolate for dusting


Combine egg yolks and sugar over a double boiler. Stir egg and sugar mixture constantly for 7-9 minutes.

Remove bowl from heat and whip with small hand mixer until thick and lemon colored.

Add mascarpone to mixture and mix until combined. In a separate bowl whip heavy cream to stiff peaks. Then fold the whipped cream into the egg yolk and sugar mixture.

Set aside. Mix the cold espresso coffee with the coffee liquor in a shallow dish.

Dip the lady fingers into the coffee mixture, Just enough to get them wet, DO NOT OVERSOAK!! Arrange the wet lady fingers on the bottom of a 9×17 baking dish.

Spoon half of the cream over the lady fingers.

Dust with cocoa or shaved chocolate. Repeat process with another layer.

Refridgerate at least 4 hours or overnight.

Slice into squares and Enjoy!!