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  Serves 6-8 People


  • 7 egg yolks
  • 2 tsp granulated sugar
  • 2 oz Marsala wine
  • 8 oz mascarpone cheese
  • 6 oz  35% cream
  • 8 oz espresso (liquid)
  • 1 oz dark chocolate
  • 3oz Cherry Brandy or another liqueur of your choice, i.e. Grappa, Grand Marnier, etc.
  • 1 tsp vanilla extract
  • 48 ladyfingers
  • 2 oz unsweetened cocao powder


Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add the Marsala and continue to whisk until mixture is thick and doubled in volume. In essence you will be making a Zabaglione.  Remove from heat. Stir in the mascarpone until completely blended.

In a chilled bowl, whip the 35% or heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture.

In a small saucepan, combine espresso, chocolate, brandy, vanilla. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.