Layers of espresso-soaked ladyfingers meet a silky, whipped mascarpone cream in this classic Italian dessert, finished with a delicate dusting of cocoa powder over the top. The mascarpone mixture gets its cloud-like texture from whipped egg whites folded in gently, giving every square that signature light, airy bite against the coffee-soaked cookie layers. A splash of rum or coffee liqueur deepens the espresso flavor without overwhelming it, and a long chill in the fridge lets everything set into clean, sliceable squares. It's an elegant make-ahead dessert that fits easily into a vegetarian spread, whether you're planning a dinner party finale or just want something rich and coffee-forward waiting in the fridge. Simple technique, a handful of components, and a payoff that tastes far more impressive than the effort it takes to assemble.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →9 servings
In a large mixing bowl, whisk together the pasteurized egg yolks and 1/2 cup of the granulated sugar until the mixture is pale yellow and thick, about 2–3 minutes. Add the cold mascarpone and beat with a hand mixer or stand mixer on medium speed until smooth and fully combined, about 1–2 minutes. Set aside.
In a separate clean, dry bowl, beat the pasteurized egg whites and cream of tartar with a hand mixer or stand mixer on medium-high speed until foamy. Gradually add the remaining 1/4 cup sugar and continue beating until stiff, glossy peaks form, about 3–4 minutes.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
