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Difficulty: Easy - for beginners

Dietary guidance: v 


100 g Mascarpone cheese 1/2 cup
1 eggs size large
1 tbsp sugar 12 g
4 savoiardi / ladyfingers 35 g
1 tbsp rum 15 mL
1 tbsp milk, partly skimmed, 2% 15 mL
1 tsp cocoa powder 2 g


Separate the egg whites from the yolks and put them in 2 separate bowls. Mix the yolks with the sugar in one bowl. Stir in the Mascarpone cheese, one spoonful at a time, incorporating well.

In the other bowl, beat the egg whites to form stiff peaks using an electric mixer. Then, add the beaten whites to the yolk-mascarpone mix, blending gently. The cream is ready. Set aside.

Pour the rum and the milk into a small dish, then lightly dip the biscuits. Place them in the individual small serving bowls or cups (about 250 ml). Cover the biscuits with the cream. Sprinkle the cocoa powder on top.

Refrigerate for at least one hour. Leave overnight in the refrigerator for best results. Serve cold.


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