3 eggs (separate yolks and whites)

1/2 cup fine sugar

1/2 tsp vanilla extract

8 oz. mascarpone

1 1/4 cup black coffee

2 tbs. Kahlua or Frangelico (optional)

6.5 oz. lady fingers or savoiardi biscuits

Cocoa powder




  1. Beat egg yolks and sugar with a mixer on high for 10 minutes until a pale yellow and thick and creamy.
  2. Add vanilla and mascarpone, beat until combined smooth. Put in a bowl, set aside.
  3. Clean bowl and whisk. Add egg whites and mix until it is dense.
  4. Add 1/2 the cream mixture into the egg whites. Gently fold through. When most incorporated, add the remaining cream mixture and fold through until just combined.
  5. Combine coffee and liquor together. Dip biscuits in and line the bottom of a 8 inch square dish.
  6. Spread over half the cream, then top with another layer of coffee dipped biscuits.
  7. Spread over the cream that is left.
  8. Cover and refrigerate for 5-8 hours.
  9. Right before serving, dust cocoa powder over the dish.

Ferraro Items

Ferraro# 0940125- Eggs

Ferraro# 120574- Sugar, fine

Ferraro# 2000210- Vanilla extract

Ferraro# 0800123- Mascarpone

Ferraro# 5111000- Coffee

Ferraro# 4400743- Lady fingers

Bon Appétit!