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5.0/5 rating (2 votes)


  • 8 ounces (250 grams) of mascarpone cheese
  • 2 eggs, separated
  • 3 tbsp. of sugar
  • 10 drops of lemon juice
  • 10 drops of orange juice
  • 1 package of Savoiardi cookies (also known as lady fingers)
  • Grated lemon peel of half of a lemon
  • Grated lemon peel of half of an orange
  • Baker’s dark (bittersweet)chocolate
  • Cocoa powder
  • About 2 cups ( 500 ml.) of Italian espresso
  • ¼ cup (160 ml.) of milk



  1. Make espresso (2cups), add milk (1/4cup) and sugar to taste. Let cool in a shallow bowl.
  2. Grate the lemon peel of ½ lemon
  3. Grate the orange peel of ½ orange
  4. juice lemon and orange.....10 drops each
  5. chop the chocolate into pieces slightly smaller than commercial chocolate chips
  6. Open Mascarpone containers and pour off any liquid
  7. Unwrap lady fingers and set them aside on a plate

MIXING: use either hand whisk or electric mixer:

  1. In a large bowl, whisk together egg yolks and sugar (3 Tbsp)  until mixture is light in color and forms a slowly dissolving ribbon on the surface of the mixture when some of it is lifted with the whisk and allowed to fall back into the bowl.
  2. Gently whisk the mascarpone into the egg yolk mixture
  3. Add zests and juice of lemon and orange to mascarpone mixture
  4. In a separate bowl, beat egg whites until stiff. Whites are stiff enough when you can turn the bowl upside-down and the eggwhites will not fall out of the bowl.
  5. Gently fold the eggwhites into the eggyolk/mascarpone mixture to create a lighter, fluffier mixture


  1. Dip lady fingers into cold espresso mixture, one at a time and line them in a single layer in a baking dish, completely covering the bottom of the dish
  2. Spread about 1/3 of the egg/mascarpone mixture on top of the lady fingers
  3. Sprinkle a thin layer of chocolate shavings over the egg/mascarpone mixture
  4. Continue layering – espresso dipped lady fingers, mascarpone mixture, chocolate shavings, until you have used all the ingredients, or until you don't have enough to complete another layer
  5. Top layer-sprinkle the top layer with a dusting of cocoa powder.  Use a small sieve to shake the cocoa over the grated chocolate.
  6. Refrigerate


PAOLA'S SECRET SUGGESTION:  always save a little of the egg/mascarpone mixture for yourself because it is delicious stirred into a cup of espresso!!!