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3-4 pax

Cooking Time:
20 minutes

Skill level:


250g mascarpone cheese
250g Nestlé cream
2 eggs (separated yolks & whites)
50g raw sugar
1 tsp vanilla extract
200ml espresso (room temperature)
90ml of kahlua
30ml dark rum
2 packs of ladyfingers (need approx.. 24 fingers)
pinch of salt
Cocoa powder / chocolate powder for dusting


  1. Get ready the espresso at room temperature. Mix in the Kahlua and set aside.
  2. Get ready a pyrex dish. (measurements)
  3. Begin dipping each ladyfingers into the espresso mixture. Mix a QUICK DIP as you do not want to over saturate the ladyfingers as they will taste soggy. Lay them on the pyrex dish as one solid 1st layer.
  4. With a mixer, whisk mascarpone cheese & rum together till smooth. Set aside.
  5. Prepare a heatproof bowl over simmering water (low heat) DO NOT LET THE WATER TOUCH the bottom of the bowl.
  6. Whisk egg yolks and sugar together till light & foamy. Remove from heat and pour immediately into mascarpone cheese mixture. Whisk till well combined.
  7. Whisk Nestlé cream & vanilla extract until medium peak forms.
  8. Fold in whipped Nestlé cream into mascarpone mixture till well combined.
  9. In another clean bowl, whisk egg whites and salt together until foamy and it comes to stiff peak. Fold into mascarpone cream.
  10. Spread half the mascarpone cream evenly over the ladyfingers.
  11. Quick dip another batch of ladyfingers with espresso mixture and layer on top of the mascarpone cream.
  12. Spread the rest of the mascarpone cream evenly over the ladyfingers.
  13. Refrigerate for 2 – 3 hours.
  14. Sift cocoa powder on top of the mascarpone cheese before serving.
  15. Enjoy!