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35 min
10 min

This decadent coffee and chocolate cream recipe is the perfect ending to a tasteful meal!


  • 6 egg yolks
  • ¾ cup white sugar
  • cup milk
  • cups heavy cream
  • ½ teaspoon vanilla extract
  • 1 pound mascarpone cheese
  • ¼ cup strong brewed coffee, room temperature
  • 2 tablespoons rhum
  • 2 packages ladyfinger cookies (3 ounce)
  • 1 tablespoon unsweetened cocoa powder


  1. In a medium The Rock Diamond saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hours.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of the 8.5-inch The Rock Ovenware round dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.

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