May 252018

Recipe courtesy of Jennifer McIlvane


  • 500g mascarpone or ricotta cheese (about 2 ½ cups)
  • 5 fresh egg yolks
  • 120g sugar (about ½ cup)
  • 2 tbs rum
  • 1 package Savoiardi (ladyfinger) biscuits
  • 2 cups strong coffee sweetened with sugar and a little amaretto liquor, cooled
  • cocoa powder


  1. Using a mixer, beat egg yolks sugar and rum until light and fluffy. Add cheese and continue to beat
    until well blended.
  2. Dip the biscuits quickly into the coffee mixture and line up in a baking dish or serving platter. Top
    with a layer of egg/cheese mixture then cocoa powder. Repeat. Let rest in refrigerator for at least an
    hour before serving.

About Keli Sim DeRitis

Keli Sim DeRitis is an artist, designer, passionate cook, teacher, and tour guide. Keli founded Poggi Bonsi in 2001 to share her love of European travel, food, wine, and culture. Connect with me on Google+

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