6 egg yolks

3/4 c. sugar

2/3 c. milk

1 1/4 c. heavy cream

1/2 t. vanilla

1 carton Mascarpone cheese

1 c. coffee at room temperature

1/4 c. Kahlua

Soft Ladyfinger Cookies

2 t. unsweetened Cocoa


Whisk yolks and sugar in med. saucepan until well blended.  Whisk in milk and bring to a boil over medium heat, stirring constantly.  Allow to boil gently for one minute while continuing to whisk. Cool, cover and place in refrigerator for an hour.  Once cooled whisk the Mascarpone cheese in until smooth.


Beat the cream and vanilla in a large bowl with the whisk of a stand mixer until peaks form.


Mix the coffee and Kahlua into a shallow bowl. Dip the lady fingers in this mixture and then place into your serving piece.  I am using an 8x8 pyrex dish but I have doubled the recipe and used a 9x13

pan and I have also used a trifle bowl and placed the ladyfingers on the bottom and stood them up around the sides.


This is best made the day before but always chill for at least 6 hrs. before serving to allow the flavors to blend.