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  • Author: Meagan


Wickedly simple and insanely rich, you need to go straight to someone like Ina Garten for the perfect recipe.  She has several variations online, but this one is from her book, ‘Barefoot Contessa Family Style’.  You need to make it ahead, and a little goes a long way…pretty much the perfect dessert for a dinner party or a crowd – enjoy!



7 large egg yolks, room temperature AND 1/4 c. sugar

1/2 c. good dark rum – Goslings is our favorite! – this will be divided

~1 c. brewed espresso – this will be divided

1 container (475 g) mascarpone

~30 Italian ladyfingers – these may also be labelled as savoiardi

~ 30 g good dark chocolate, shaved or grated

cocoa or icing sugar may also be used as extra garnish


Find a pretty casserole dish that’s about 9 x 12 inches – smaller also works, you just may not use all of the filling.

Add the whisk attachment to your electric mixer and beat the yolks with the sugar on high speed for about 5 minutes until the mix is very thick and light yellow.  Reduce the speed to low and carefully pour in 1/4 cup each of the rum and espresso, scraping down the sides as needed to make sure all is well combined.  Scoop in the mascarpone and beat again until smooth.  This is your filling!

In a shallow bowl, combine the remaining 1/4 cup rum and 3/4 cup espresso.  Dip one side of each lady finger in the mix and line the bottom of your chosen casserole/serving dish.  Pour, as evenly as you can, half of the filling over all, then line with another layer of dipped lady fingers.  Pour on the remaining filling (remember you may not need it all), cover tightly with plastic wrap and refrigerate overnight.

Before serving, generously sprinkle with the shaved or grated chocolate or feel free to dust with icing sugar or cocoa – or a combination of any or all of them.  Serve up small-ish portions in bowls – and if you have some fresh berries, these would go amazingly well with this rich dessert!



From Meagan's Kitchen

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