• 2 packages ladyfingers, toasted in a 375-degree oven for 15 minutes
  • 2 cups espresso coffee, cooled
  • 6 eggs, separated
  • 3 tablespoons sugar, to taste (3 to 6)
  • 1 pound mascarpone, (may substitute with cream cheese)
  • 2 tablespoons marsala wine
  • 2 tablespoons triple sec
  • 2 tablespoons brandy
  • 3/4 to 1 cup bittersweet chocolate
  • 5 tablespoons butter
  • 3 eggs, separated
  • 1/2 cup sugar
  • 1/2 cup marsala wine


Soak ladyfinger cookies in cooled espresso. Layer the soaked ladyfingers in one layer in a rectangular serving dish. Beat 6 egg yolks with the sugar until the yolks turn pale in color. Add the Mascarpone, the liquors and stir gently. In a separate bowl, beat 6 egg whites with a wire whisk until they are stiff. Gently fold the whites into the Mascarpone mixture. Melt chocolate in butter, set aside to cool slightly. Whip 3 egg yolks until light. Add sugar and beat over a double boiler until it is slightly thickened, fluffy, and light. Slowly add the Marsala wine, constantly whipping. Fold in the chocolate mixture. Set aside. Beat 3 egg whites to stiff peaks, then fold into the chocolate until just blended. Make a layer of the cheese mixture on top of the ladyfingers in the serving dish. Then layer with the chocolate mixture. Repeat the procedure with another layer of soaked ladyfingers, the Mascarpone mixture, and chocolate. Dust lightly with cocoa powder. Cover with tin foil and refrigerate for at least 1 hour before serving. Garnish with fresh whipped cream.

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