From, "At Your Service: Southern Recipes, Places and Traditions," published in cooperation with your Daily InBox Newsletter.


  • 6 egg yolks
  • 1-1/4 cups sugar
  • 1-1/4 cups mascarpone cheese
  • 1 teaspoon vanilla extract
  • 1-3/4 cups whipping cream, whipped
  • 2 packages ladyfingers, split
  • 1/3 cup Kahlua or coffee liqueur
  • Garnishes: Baking cocoa, whipped cream and chocolate syrup


Beat the egg yolks and sugar in a mixing bowl until thick and pale yellow. Pour into a double boiler over boiling water.  Reduce the heat to low. Cook for 8 to 10 minutes or until smooth and thickened, stirring constantly.  Remove from the heat. Beat in the mascarpone cheese and vanilla.  Cool.  Fold in the whipped cream.

To assemble, line the bottom of a dish with ladyfingers.  Brush with one-half of the liqueur.  Spoon one-half of the cream mixture over the ladyfingers.  Layer the remaining ladyfingers over the cream mixture.  Brush with the remaining liqueur.  Spread with the remaining cream mixture.  Garnish with baking cocoa.  Chill, covered, for 3 to 12 hours.

To serve, cut into squares and place on dessert plates.  Garnish each serving with a dollop of whipped cream and a drizzle of chocolate syrup.

10 - 12

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