Makes about 6 servings

1 package of lady fingers, savoiardi preferably

3 egg yolks

3 tablespoons of sugar

8 oz. marscapone cheese

1 cup heavy cream

1 cup espresso, chilled

1 tablespoon of rum

1 tablespoon of chocolate powder


Combine the egg yolks and sugar in the top of a double boiler. Beat at medium speed with an electric mixer, until thick and lemon colored.

Bring the water in the double boiler to a boil, reduce the heat to low, and cook the yolk mixture 8 to 10 minutes, stirring constantly.

Remove from heat, add the mascarpone, and beat until smooth.

Beat the whipping cream in a medium bowl until soft peaks form, then fold into the cheese mixture.

Combine the espresso and rum.

Sugar side up, dip each lady finger into the espresso for 1 second.

Line the bottom of the dish (I used a pyrex bowl or you could use the 8 x 8 square dish) with a layer of lady fingers, sugar side up

Spread half of the cheese/whipped cream mixture over the lady fingers

Make a second layer of dipped lady fingers over the first layer of fingers/cream

Cover the second layer with the remaining cheese/cream mixture.

Sprinkle the chocolate powder on the top.

Cover and chill for 8 hours.


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