• 5 servings
  • 0:15 Preparation
  • 0:15 Cooking
  • 4:30 Total Time


Add all
  • 1 lb
    (450 g)

    mascarpone cheese

  • 5

    egg yolks

  • 1/2 cup
    (125 mL)


  • 4

    egg whites

  • 1/2 cups
    (125 mL)

    espresso coffee

  • 1/3 cup
    (80 mL)


  • 24


  • powdered cocoa to taste

  • shaved chocolate to taste (optional)


In a large bowl, cream the cheese with a wooden spoon, reserve.

In a bowl, cream egg yolks with sugar, using an electric beater, 5 minutes or until thick and pale yellow. Blend in the cheese with a spatula.

Beat egg whites until stiff but not dry. Fold lightly into first mix with a spatula. Reserve.

Mix coffee and Marsala. Brush on ladyfingers. Avoid soaking cookies; they should keep their shape. Lay side by side in a dish.

As soon as the bottom is covered, add part of the mascarpone mix. Sprinkle with cocoa; add another layer.

You may top the final layer with shaved chocolate.

Refrigerate at least 4 hours.

Source: Metro