• 12 egg yolks
  • 3/4 cups sugar
  • 1-1/2 cups Marsala wine
  • 12 ounces Italian Mascarpone cheese
  • 1 package Lady Fingers
  • 1 quart sweetened espresso coffee (or substitute 1 quart very strong coffee sweetened with 1/2 cup sugar)
  • Cocoa powder


To make the cream, combine the eggs, sugar, and Marsala in a 2 quart non-reactive saucepan. Cook and stir continuously over a moderate heat until the mixture thickens, being careful not to let it boil. Place the Mascarpone in a large bowl and fold in half of the warm egg mixture. This will aerate and lighten the mascarpone. Fold in the remainder of the egg in 2 parts, keeping it as light and airy as possible. Chill.

Soak enough of the lady fingers with the expresso to make 2 layers in an 11x9x2 deep glass baking dish. Gently squeeze out the excess coffee and cover the bottom of the pan with lady fingers. Spread 2/3 of the cream over the top. Cover with the remaining lady fingers, and top with the cream. Sprinkle with the cocoa powder and chill for 2 hours before serving.

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Submitted 6/13/05.
Source: "Chile Pepper" - Aug. 1994
Submitted By: Karen