This is adopted from many different recipes, mainly the one on the cover of VANITA mascarpone cheese and SUFO’s.


  • 1 package of ladyfingers (about 34)
  • 2 cups of espresso coffee, cooled
  • 6 eggs, separated
  • 2/3 cup confectioner sugar
  • 1/4 cup light Kahlua
  • (a few tbsp of Kahlua if you want to make the ladyfingers funky too)
  • 16 oz mascarpone
  • unsweetened cocoa
  • 6 oz grated semi-sweet chocolate
  • You will need a glass dish that will hold all the lady fingers


  1. In a large mixing bowl, beat egg yolks and sugar at medium speed until thick and lemon colored
  2. add mascarpone and rum
  3. In a small mixing bowl, whisk egg whites with a pinch of salt until soft peaks form
  4. Gently fold egg whites into mascarpone mixture
  5. Optional: you can add two tbsp of the liquor in the espresso
  6. Arrange one layer of the ladyfingers on the bottom of a glass dish. Dip the two ends of each ladyfinger quickly in the cooled espresso before putting it in the dish.
  7. Sift cocoa on the top, then sprinkle grated chocolate
  8. Spread half the mascarpone mixture
  9. Repeat layer of ladyfingers, espresso, cocoa, mascarpone mixture.
  10. Decorate top with grated chocolate.
  11. Refrigerate at least 6 hours, preferably overnight.

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