Coco: This recipe came from a Zoom baking class at my office’s happy hour during the pandemic. Everyone baked from their kitchen and shared progress over the call. So fun!


  • 6 egg yolks 
  • ¾ cup white sugar 
  • ⅔ cup milk 
  • 2 ½ cups heavy cream 
  • 1 teaspoon vanilla extract (divided use)
  • 1 pound mascarpone cheese, at room temperature 
  • 3/4 cup strong brewed coffee, at room temperature 
  • 1/4 cup dark rum (optional)
  • 2 (7oz) packages ladyfinger cookies (Savoiardi)
  • 1 tablespoon unsweetened cocoa powder


  • 7×11 baking dish 
  • Small sauce pot
  • Medium metal bowl
  • Medium glass bowl
  • Larger bowl to set the glass bowl into (ice bath)
  • Fine mesh strainer
  • Liquid measuring cup
  • Dry ingredient measuring cups
  • Measuring spoons
  • Rubber spatula 
  • Two whisks
  • Plastic wrap


  1. In a medium glass bowl, whisk together the egg yolks and sugar until light in color and somewhat airy.
  2. In a small sauce pot, heat the milk over low heat until scalded/lightly simmering.
  3. Slowly stream the hot milk into the yolk mixture, stirring constantly, until fully incorporated. Add this mixture back into the sauce pot and place over very low heat.
  4. Place the glass bowl into an ice bath while the milk and egg mixture slowly comes to a light boil (stir constantly to avoid over-cooking).
  5. As the mixture comes to a boil, pour through mesh strainer into the glass bowl set in the ice bath while whisking to cool the mixture. Whisk in ½ tsp vanilla extract.
  6. Wrap the custard with plastic wrap, touching the film directly to the custard surface and place in the refrigerator for 1 hour to set.
  7. In a medium bowl, beat cream with remaining ½ tsp vanilla until soft peaks form.
  8. Whisk mascarpone into yolk mixture until smooth.
  9. In a small bowl, combine coffee and rum. Cover the bottom of the 7×11 dish with a layer of ladyfingers and drizzle with half of the coffee mixture.
  10. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers, cover, and refrigerate 4 to 6 hours, until set. Sprinkle with cocoa powder before slicing and serving.
Utensils Needed
How they turned out!