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Add 2 teaspoons of sugar and 4 tablespoons of rum to espresso. Cool it down for at least 3 hours in the fridge.

Separate egg yolks from egg whites.

Mix 7 egg yolks, 60 g sugar, and vanilin sugar. Use a double boiler to cook egg yolks until they start to thicken. Mix constantly (about 10 minutes). Leave to cool (about ½ hour). Add 2½ cups of mascarpone cheese to it.

Mix 7 egg whites with 60 g of sugar and a pinch of salt. Use a mixer until you achieve hard peaks. Into that mixture add egg yolk mix.

Quickly dip ladyfingers into espresso mix. Dip each side separately and keep it VERY short (less than a second for both sides).

Layer cake in following order: ladyfingers, cream, chopped chocolate, cocoa powder; repeat.

Cool down in the fridge for 5 hours (minimum); ideally overnight.


4 cups Espresso
4 tbsp Dark rum
120 g Caster sugar ½ cups
500 g Mascarpone 2½ cups (20 oz)
1 packet Lady fingers
4 tbsp Chopped dark chocolate
4 tbsp Unsweetened cocoa powder
7 Eggs
1 packet Dr. Oetker Vanilin Sugar
1 pinch Salt

See Also