Ladyfingers and Mascarpone Cake

  • prep time15 min
  • total time 15 min
  • serves 12

This classic Italian dessert combines creamy mascarpone, espresso, brandy and a hint of cocoa.

36 Ratings
Directions for: Ladyfingers and Mascarpone Cake


8 large egg yolks

½ cup sugar

1 ½ lb(s) imported mascarpone cheese

4 large egg whites, beaten in a medium-size bowl until stiff peaks form

2 cup cold strong Italian espresso coffee

¼ cup brandy

42 ladyfingers, preferably imported from Italy

½ cup unsweetened cocoa powder

Semisweet chocolate for garnish, optional


1. In a large bowl or in the bowl of an electric mixer, beat the egg yolks with the sugar until thick and pale yellow. Fold the mascarpone into the eggs until thoroughly incorporated and smooth. Fold the egg whites into the mascarpone mixture thoroughly.

2. In a medium-size bowl combine the espresso and brandy. Dip the ladyfingers quickly into this mixture, one at a time, and place a layer of them very close together in a 14 by 10 inch dish. Spread half of the mascarpone mixture evenly over the ladyfingers. Sprinkle the cocoa powder evenly over the mascarpone through a small fine-mesh strainer. Dip more ladyfingers in the espresso brandy mixture and place over the mascarpone, making another layer. Top with the remaining mascarpone and sprinkle with the cocoa powder through a fine mesh strainer. Cover the dish with plastic wrap and refrigerate several hours.

3. Just before serving, shave some chocolate with a carrot peeler or a knife and sprinkle over the cake.

See more: Dessert, Eggs/Dairy, Chocolate, Cheese, Italian, Pastry, No-Cook, Vegetarian

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