*This recipe requires pasteurized eggs.


500g mascarpone cheese

42g granulated sugar

4 pasteurized eggs


1 cup espresso

3g rum

Cocoa powder


  1. Separate the eggs. Mix egg yolks with 32g sugar until well combined. Add in softened mascarpone cheese, mix until smooth. Add in some rum, mix well.
  2. Use a hand mixer to beat the egg white (add in 10g sugar) until frothy. Mix/fold the egg white into the mascarpone cheese mixture until combined.
  3. *Wrap the bottom with plastic wrap if you use a cake mold.
  4. Dip ladyfingers each side quickly in espresso. Place closely to form a layer. Spread the half of the cream on it. Place another layer of ladyfingers, and then rest of the cream. Smooth the surface. Send into the fridge to chill until set.
  5. Dust with cocoa powder and serve.
Back to blog

Baking Tools

1 of 24