Recipe courtesy of Tony Catarinicchia


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  • Total: 12 hr 40 min
  • Prep: 40 min
  • Cook: 12 hr
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1 1/2 quarts 40 percent heavy cream

1 1/2 cups plus 1 tablespoon super fine sugar

9 eggs, separated*

1/2 pound mascarpone

1/2 teaspoon cream of tartar

16 ounces coffee, made from 6 teaspoons ground espresso

3 ounces Frangelica

3 ounces Amaretto

50 lady fingers

8 ounces cocoa powder


  1. Place cream and 1 1/2 cups sugar into standing mixer and whip to stiff peaks. Place bowl in refrigerator and let chill. Beat egg yolks and the mascarpone cheese with 1/2 tablespoon sugar until very thick, about 3 minutes. Place in refrigerator and let chill. Whip the egg whites, cream of tartar and remaining 1/2 tablespoon sugar to stiff peaks. Chill in refrigerator. In a large bowl combine espresso coffee, frangelica and amaretto. Dip ladyfingers, 1 at a time into coffee-liquor mixture and line bottom of baking pan with 1 layer ladyfingers. Top with alternating layers of egg-yolk mascarpone mixture, whipped cream mixture and whipped egg whites. Sprinkle with cocoa powder through a sifter. Repeat layering, starting with soaked ladyfingers. Sprinkle the top with cocoa powder until dark brown. Place in refrigerator for 10 to 12 hours.