On Line Cookbook


Recipe Information
becki tracy


  • 2 cups (475 ml) mascarpone (Italiam cream cheese)
  • 4 eggs separated
  • 8 tbsp (125 ml) granulated sugar
  • 48 ladyfingers
  • 2/3 cup (150 ml) espresso coffee
  • 2/3 cup (150 ml) Cream de Cacao or Grand Mariner
  • 3/4 cup (175 ml) semi sweet chocolate chips, finely chopped
  • 2 tbsp (30 ml) cocoa powder, unsweetened
  • Blend together sugar and egg yolks until mixture becomes white.
  • Add mascarpone.
  • In a separate bowl, beat egg whites until stiff.
  • Blend into cream cheese mixture, add chocolate chips.
  • Mix espresso and liquer in another bowl.
  • Dip ladyfingers in espresso-liquer mixture long enough to absorb liquid, but not to fall apart.
  • Place 24 ladyfingers in rows on the bottom of a 9 inch x 13 inch tray.
  • Spread half the cream cheese mixture on top of the ladyfingers.
  • Make a second layer of 24 ladyfingers and top with another layer of cream cheese mixture.
  • Finish by sprinkling cocoa powder on top.
  • Refrigerate at least 2 hours, preferably overnight.