Marsha Gardner


I first had this Italian specialty on a "Valentine" gettaway with my husband to Toronto. We ate at the Spaghetti Factory and had this for dessert, it is the only part of the meal that I can remember from over 30 years ago. As I matured in my cooking I learned to make it myself and this is the recipe I have tweaked over the years.

★★★★★ 1 vote


3 large
eggs, separated
3 Tbsp
1 1/2 c
mascarpone cheese
1 Tbsp
triple sec or cognac
1 c
strong coffee
3 oz
baking chocolate, semi-sweet, grated
1 oz
almonds, chopped and toasted


1Preheat oven to 325-degrees.
2Cut the ladyfingers in half and spread on a baking sheet. Brown in the oven for 5 minutes per side. Cool.
3With an electric mixer, beat together egg yolks and sugar at high speed until thick. Add mascarpone cheese and Triple Sec and beat by hand until smooth.
4Beat egg white until stiff and fold into mascarpone mixture.
5Dip ladyfingers bottoms into the coffee, cut side down, so they soak up some of the liquid but not enough so that they become mushy. Do not soak too long.
6Place the coffee-soaked ladyfingers, cut side up, in a 2-quart bowl. Cover with half of the mascarpone mixture.
7Sprinkle half of the chocolate and half the almonds over the mascarpone.
8Dip the top half of the ladyfingers into the coffee with the cut side down. Let them soak up some of the liquid, but they should remain firm.
9Place the coffee-soaked ladyfingers, cut side up, on top of the mascarpone-covered ladyfingers. Cover with the remaining mascarpone mixture, chocolate and almonds.
10Cover bowl and refrigerate for at least 6 hours, or overnight, before serving.

About this Recipe

Course/Dish: Puddings