• Prep Time:
  • Cooking Time:
  • Serves: 1 Servings


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Category: Desserts

 Ingredients List

  • 6 Eggs, separated
  • 1 1/4 c Granulated sugar
  • 1 1/2 c Mascarpone cheese
  • -substitute
  • 24 Lady fingers,
  • -split lengthwise
  • 3/4 c Hot water
  • 2 ts Instant coffee granules
  • 1/4 c Brandy
  • 2 tb Brandy
  • 1 2/3 c Whipping cream, whipped
  • 4 oz Bittersweet chocolate,
  • -coarsely grated
  • 3 tb Cocoa powder
  • -Extra whipping
  • -cream for garnish
  • 16 oz Cream cheese (2 8 oz.
  • -packages)
  • 1/3 c Sour cream
  • 2 Ounces (1/4 cup) whipping
  • -cream


Arrange half the lady fingers in the bottom of a 9 x 13 pan. Mix hot water
with coffee granules and 2 T. brandy. Pour 1/2 this mixture gently over
lady fingers. Set aside.

Make a zablione by beating the egg yolks and sugar in the top of a double
boiler until ivory colored. Add 1/4 C. brandy and whisk over simmering
water until the mixture starts to thicken - 8-10 minutes. Let cool a
little. Stir constantly while cooking.

Carefully mix zabliogne with mascarpone cheese. It will appear to be quite
liquid. Whip the egg whites until very stiff and fold into
zabliogne/mascarpone mixture.

Pour 1/2 zabliogne mixture over the lady fingers, which have been soaking
up the coffee/brandy mixture. Top with 1/2 whipped cream. Sprinkle with 1/2
of cocoa powder and 1/2 of grated chocolate.

Place balance of lady fingers on top of this to create a second layer. Pour
remaining coffee mixture carefully over these lady fingers. Then repeat
layers; zabliogne, whipped cream, cocoa powder and grated chocolate. Cover
with plastic wrap and refrigerate till set. It is best if left over-night.
When ready to serve, decorate with piped-on whipped cream around the edges
and more chocolate and/or cocoa powder if desired. Yield 10-12 servings,
depending on the size you cut them. It is quite rich so you might consider
smaller sized pieces.

NOTE: You can substitute Marsala wine for the brandy if you prefer and
like the taste of Marsala.

Blend three ingredients well, until it becomes somewhat light and fluffy.
This will make the equivalent of about 2 1/2 cups of cheese. Substitute in
equal amounts - 1 cup substitute for 1 cup mascarpone. From: Fred Towner

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