Click the play button below to have Chef Kurt break it down for you.


3 egg yolks

3 T. sugar

¼ c. + 2 T. Kahlua

8 oz. Mascarpone cheese (room temperature)

1/3 c. heavy cream

½ c. espresso coffee, cold or room temp

1 t. vanilla extract

1 package lady fingers

Part of a dark chocolate bar


Put the yolks and sugar in a metal bowl and set up a sauce pot on your stove with about 2 cups of water in it. Turn the temp to medium high heat and let the water warm up, put the bowl over the pot and start whisking the yolks and sugar. Whisk until they become thick and are a light yellow or lemon color. Remove from the heat and whisk in the Kahlua, set aside and reserve for later.

In another bowl whisk heavy cream into medium stiff peaks, then fold the whipped cream into the custard and reserve.

Mix the coffee, vanilla and remaining Kahlua together and then dip lady fingers on both sides while you count to 3 and then remove.

Place a couple of the lady fingers into a glass bowl and top with the custard that you made. Grate some of the dark chocolate on top of the dessert for garnish and serve.