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  • 3 eggs, separated
  • 1/2 cup plus 1/8 teaspoon granulated sugar
  • 1 tablespoon plus 1 cup espresso
  • 2 tablespoons cognac
  • 1 cup mascarpone cheese
  • 2 tablespoons Dutch process cocoa
  • About 24 ladyfingers


  1. In a bowl, combine egg yolks, the 1/2 cup sugar, 1 tablespoon espresso and the cognac. Beat the mixture until foamy, 2 to 3 minutes.
  2. Add the mascarpone cheese and beat for 3 to 5 minutes, or until smooth.
  3. In a large bowl, combine the egg whites and the 1/8 teaspoon sugar.
  4. Beat until the egg whites are stiff.
  5. Gently fold the cheese mixture into the whites and set aside.
  6. Pour the 1 cup espresso into a shallow bowl. Dip both sides of each ladyfinger quickly in the espresso.
  7. Arrange a layer of 6 or 7 ladyfingers in the bottom of a serving bowl.
  8. Spread about 1/3 of the mascarpone mixture over the ladyfingers.
  9. Continue layering, finishing with a mascarpone layer.
  10. Sift the cocoa over the top and refrigerate overnight.

Yields 8 servings.