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  • 6 eggs
  • 1 lb mascarpone cheese (don't use substitutes)
  • 36 Lady fingers
  • 2 1/2 cups strong Italian coffee
  • 1/2 cup dry Marsala wine
  • 13 Tbsp sugar
  • 3 Tbsp un-sweetened cocoa


  • In a large bowl use an electric hand mixer to beat the egg yolks together with the sugar until fluffy.
  • Add the mascarpone cheese and mix it with a spoon until well combined
  • Now whip the eggs whites until stiff peaks form and then fold them gently into the mascarpone mixture using a spoon.
  • Fold it in by gently lifting the mascarpone mixture from the bottom to the top.
  • Add the cocoa to 1/3 of the mascarpone mixture and mix well.
  • Spread half of the mascarpone mixture without cocoa onto the bottom of the cake dish ( I use a 11 3/4 x 8 3/4 pyrex baking dish)
  • Quickly dip both side of the lady fingers into the espresso coffee and place them over the mascarpone cream.
  • Cover this layer with all the chocolate mascarpone cream.
  • Add the Marsala wine to the rest of the coffee and dip the lady fingers into it.
  • Place them over the mascarpone chocolate cream and top with the remaining marscapone cream.
  • Sprinkle the top with cocoa powder through a fine mesh strainer.
  • Refrigerate for 24 hour.

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