This is one of my FAVORITE desserts (to eat AND make). Once you get the hang of the cadence, you will love making it, too.

What You'll Need:

6 eggs

1/2 C sugar

2 C mascarpone

14 oz lady finger cookies

1 1/2 C brewed coffee (I prefer Bustello made in a moka pot)

2 tsp white rum

1/4 tsp cinnamon

1/2 tsp vanilla

cocoa powder for dusting

Preparation: Separate the egg yolks from the whites into different bowls. Add half the amount of sugar to the yolks, and mix together thoroughly (with electric mixer) until they are pale and creamy. Mix in the mascarpone. In a separate bowl, beat egg whites until soft peak forms. You should almost be able to hold the bowl upside down without the egg whites spilling out. I would definitely recommend an electric mixer for this as well. Slowly add in the rest of the sugar to the whites, and beat together until stiff. Now you should be able to completely hold the bowl upside down without spilling. Gently fold the egg whites into the egg yolk mixture. Stir from bottom to top so the mixture does not deflate. Combine the brewed coffee, rum, cinnamon, and vanilla in a wide-rimmed bowl. Lightly dip lady fingers in the coffee mixture. Line a deep glass dish with the lightly soaked cookies. Spread a layer of the egg mixture on top of the cookies, add another layer of lightly-soaked cookies, and the final layer of cream. Using a sifter, sprinkle cocoa powder over top. Let set overnight. When you're ready to serve, sprinkle a little more cocoa


Alyssa D'Adamo