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cooksoncampus_260_webMartina Pigoni


  • 5 eggs
  • 500 g mascarpone
  • 10 spoons sugar
  • Savoiardi (Italian finger biscuits)
  • Coffee
  • Rum
  • Cacao


  1. In a medium saucepan, whisk together egg yolks and sugar until well blended.
  2. Whisk mascarpone into yolk mixture until smooth.
  3. In a second saucepan, whisk the egg whites until they are stiff.
  4. Combine egg whites with the yolk mixture.
  5. In a small bowl, mix the coffee with a few drops of rum.
  6. Moisten the Savoiardi by drizzling the coffee mixture over them.
  7. Arrange half of the soaked Savoiardi on the bottom of a dish. Spread half of mascarpone mixture over it, then add the second layer of Savoiardi and mascarpone mixture.
  8. Cover and refrigerate 4 to 6 hours, until set.
  9. Sprinkle a layer of cacao on top.