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Ed. Note: A new entry from our resident chef de cuisine.

I always thought that making one of my favorite Italian desserts is complicated and requires nothing short of a culinary degree. Guess what? It is not! Try it for yourself!


  • 500gr fresh mascarpone cheese
  • 5 fresh, top quality eggs (separated)
  • Pavesini biscuits (or Savoiardi = “lady fingers”)
  • 4 tablespoons sugar
  • cocoa powder
  • dark chocolate
  • bitter coffee (I added a bit of sugar since it does taste a bit different with a sweet coffee)


  1. In a mixing bowl, beat egg yolks and sugar until creamy quite white, then whip in the mascarpone and mix gently.
  2. In a second mixing bowl, beat egg whites (with a little bit of salt) and whip until stiff (fluffy as snow).
  3. Gently fold mixed mascarpone cream with egg whites only enough to blend.
  4. Put a thin layer of egg/mascarpone cream at the bottom of a serving dish.
  5. Put a layer of Pavesini (quickly dipped in a bowl with coffee, one at a time) on it.
  6. Then spoon a layer of egg/mascarpone cream across the layer of Pavesini. (Use about 1/2 of the remaining mascarpone mix).
  7. Dust on the top with cacao powder and grated chocolate.
  8. Put another layer of Pavesini and put the remaining mascarpone mix on it and again dust on top with cacao and grated chocolate.
  9. Refrigerate for at least 5 hours before serving…

Enjoy it!

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