6 egg yolks
3/4 cup SIS Fine Grain Sugar
2/3 cup milk
1 cup heavy cream
½ teaspoon vanilla essence
250g mascarpone cheese, room temperature
2-3 cups coffee, room temperature
2 tablespoons Rum or Kahlua liquor
2 packs of ladyfinger biscuits (Savoiardi)
Unsweetened cocoa powder, for dusting


  1. Whisk the egg yolks and SIS Fine sugar in a heatproof bowl over a saucepan of barely simmering water, add milk at interval until the mixture is thick.
  2. Remove the bowl from heat and cool briefly before adding mascarpone cheese.
  3. Whisk the heavy cream until stiff peaks and fold gently into the mixture.
  4. Combine coffee and liquor in a shallow dish.
  5. Dip the biscuits until they are soaked but not soggy then layer them on the bottom of dish.
  6. Spread half of the mixture on top of the biscuits.
  7. Repeat for the remaining biscuits and mixture.
  8. Cover and chill in refrigerator for few hours or overnight.
  9. Dust with cocoa powder before serving