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(Serves 12, individual or 9x13 dish)

  • 2 cups heavy cream
  • 3 cups mascarpone, room temperature
  • 12 egg yolks
  • ¾ cup sugar
  • 2 tbsp. honey
  • ¼ cup water
  • 1 cup espresso
  • ½ cup Kahlua
  • 1 package ladyfingers


  • In stand mixer fitted with whip attachment, whip heavy cream until it reaches soft peaks. Fold into mascarpone and set aside.
  • In small pot set over medium heat, combine sugar, honey and water and bring the mixture to 260°.
  • In stand mixer while syrup is simmering, begin to whip egg yolks until pale yellow and doubled in volume.
  • Slowly stream in hot syrup down the side of the whipping egg yolks, being careful not to splatter. Once syrup had been incorporated, continue to whip until mixture has cooled.
  • Fold into mascarpone and cream mixture.
  • Combine espresso and liqueur. Break ladyfingers in half and dip into espresso mixture for a few seconds. Place into dish(es), repeating until you have an even layer.
  • Spoon half of mascarpone mousse mixture over ladyfingers. Follow with another layer of espresso soaked ladyfingers and top with remaining mousse.
  • Chill for several hours and dust with cocoa powder before serving.

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