(serves 12)


  • 2 cups heavy cream
  • 3 cups mascarpone, room temperature
  • 12 egg yolks
  • 3/4 cup sugar
  • 2 tbsp honey
  • 1/4 cup water
  • 1 cup espresso
  • 1/2 cup Kahlua
  • 1 package ladyfingers


  • In a stand mixer fitted with a whip attachment, whip heavy cream until it reaches soft peaks. Fold into mascarpone and set aside.
  • In a small pot set over medium heat, combine sugar, honey and water and bring the mixture up too 260 degrees.
  • While syrup is simmering, begin to whip egg yolks until pale yellow and doubled in volume in a standing mixer.
  • Slowly stream in hot syrup down the side of the whipping egg yolks, being careful not to splatter. Once syrup had been incorporated, continue to whip until mixture has cooled.
  • Fold into mascarpone and cream mixture.
  • Combine espresso and liqueur. Break up ladyfingers in half and dip into the espresso mixture for a few seconds and place into a 9×13″ dish or personal ramekins, repeating until you have an even layer.
  • Spoon over half of the mascarpone mousse mixture over the ladyfingers. Follow with another layer of espresso soaked ladyfingers and top with remaining mousse.
  • Chill for several hours and dust with cocoa powder before serving.

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