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Think this Italian restaurant favorite is too difficult to make at home? Think again! This recipe is easy to prepare and never fails to elicit oohs and ahhs from family and friends.


1 1/2 cups of Indonesia espresso or other dark roast Café Campesino coffee

enough ladyfingers to line an 8" x 12" pyrex baking dish

1 cup heavy cream

1 cup plus 3 tablespoons sugar

1 /2 cups of marscapone or whole milk ricotta cheese

1 cup sour cream

1/4 cup dark rum

1 1/2 teaspoons of unsweetened cocoa powder

Line an 8" x 12" glass baking dish with ladyfingers that have first been soaked in the brewed espresso. Beat the heavy cream and 3 tablespoons of sugar together until stiff and set aside. Using the same beater but a larger bowl, beat together the marscapone or ricotta, the sour cream, and 1 cup of sugar. Gently fold the cream and cheese mixes together and add 1/4 cup dark rum.

Pour the cream mixture over the ladyfingers and chill in the refrigerator for at least 4 hours or overnight. When set, sift the cocoa powder through a fine sieve over the top before serving.

Serves 8 - 10

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