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40 Lady Fingers
2 cups chilled whipped cream
3 egg yolks
4 tablespoons sugar
1/3 cup Rum
2 cups Mascarpone
2 ounces brewed Espresso
Cocoa powder
Shaved chocolate for garnish

Arrange the lady fingers in a single layer in an 8 X 8 baking dish. Top with 1/3 of the rum. Heat the yolks and sugar over medium-low heat over a double broiler, and whisk. Add in 1/3 of the rum. Continue cooking over medium heat until the mixture thickens and becomes light in color. Remove from the heat and chill.

Mix together the Espresso and Mascarpone. Spread a layer of mascarpone over the lady fingers Top with some of the egg yolks custard. Top with a little whipped cream. Repeat the layers exactly like you did the first time beginning with the ladyfingers with a little rum. Make sure the top layer is the remaining whipped cream.. Dust with a layer of cocoa powder. Top with chocolate shavings.