posted by Ann 06-28-98 7:02 PM


16 ladyfingers (such as the Italian Savoiardi biscuits)
2 cups brewed espresso, or strong coffee
4 tablespoons rum
1 cup heavy cream
1/2 cup Mascarpone (Italian specialty cheese, no substitutions)
1/2 cup powder sugar
1/2 teaspoon vanilla
2 T. cocoa

Chill a medium bowl in freezer to whip cream in. Have a 1 1/2 quart chilled serving bowl ready. Combine the coffee and 2 T. of the rum in a mixing bowl set aside.

In another mixing bowl, combine the Mascarpone,the remaining 2 T. rum, the sugar and vanilla. Whisk together until completely smoothed out. Remove the medium bowl from the freezer, add the cream and whip until stiff peaks hold their shape.

Genty fold in the mascarpone cheese mixture to the whipped cream. Now, one by one, dip the ladyfingers in the reserved coffee/rum mixture & place on the bottom of the chilled serving bowl until it is completely covered. Top with the cream mixture. Repeat with the remaining ladyfingers dipped in coffee & cream. Ending with a layer of the cream. The number of layers will depend on the size of your serving bowl.

Using a sifter, or fine strainer, sieve the cocoa over the top. Refrigerate at least 4 to 6 hours.

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