For cheese filling

  • 8 egg yolks
  • 1/2 C sugar
  • 1.5 lbs mascarpone cheese
  • 1 C pasteurized egg whites plus 1 tbls merenge powder or 3/4 C egg whites

For coffee/cookie layers

  • 30oz strong brewed coffee
  • 2 tbls instant espresso powder
  • 4 tbls sugar
  • 1/4 C brandy
  • 1/4 C chocolate liquor
  • 1 package ladyfingers
  • Unsweetened cocoa powder for dusting.


  1. Place and sugar in a heat-resistant bowl. Set the bowl over a pan of simmering water, and whisk continually until the temp of the yolks is 160F.
  2. Place the yolks and sugar mixture into the bowl of an electric mixer and beat for several minutes until pale and fluffy.
  3. Add in the mascarpone, and beat until combined.
  4. Whip whites in second bowl until peaks form.  See blog for additional notes about pasteurized whites.If you decide to use pasteurized whites as well, use a tablespoon of merengue powder as well, to help them whip. 
  5. Fold the whites into the cheese.
  6. In the meantime, brew coffee -- about 30oz, or 5-6oz cups. 
  7. Put it into something that will be easy for you to dip from later. 
  8.  To the coffee, add 2 tbls of espresso powder and 4 tbls sugar, plus 1/2C liquor.
  9. Carefully, dip ladyfingers into the coffee/liquor mixture. Only leave it in for a few seconds, it absorbs quickly!
  10. Layer the bottom of the pan you are using with the soaked ladyfingers.
  11. After the ladyfingers go down, spread half the cheese mixture over them, covering completely. 
  12. Sprinkle unsweetened cocoa powder over the cheese. 
  13. Then, repeat for a second layer, ending with cocoa
  14. Cover, and refrigerate for 6 hours or overnight
  15. Next day, sprinkle extra cocoa on before serving