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Author: an original recipe from Lavender and Lime


  • 200 mls espresso
  • 4 eggs separated
  • 90 g icing sugar - I used fructose
  • 250 g mascarpone
  • 5 mls vanilla extract
  • 20 ladyfinger biscuits
  • 90 mls Cointreau
  • 20 g dark chocolate
  • cocoa powder for decorating


  • make the coffee and allow to cool in a shallow dish
  • beat the egg whites with the icing sugar to soft peaks
  • beat the eggs yolks
  • add the mascarpone and beat until mixed
  • mix in the vanilla extract
  • fold in the egg whites
  • quickly dip the ladyfingers into the coffee and line the bottom of the dish
  • sprinkle over 45mls Cointreau
  • add half of the mascarpone mixture
  • grate the chocolate over the top
  • quickly dip the ladyfingers into the coffee and make a second layer
  • sprinkle over 45mls Cointreau
  • top with the remaining mascarpone mixture
  • refrigerate until set – preferably over night
  • just before serving sift cocoa powder over the top


you can use more chocolate between the layers if you want