1 packet savoiardi biscuits

5 egg yolks
½ cup sugar
1 tbsp. rum
1 tbsp. sweet sherry
¼ cup half marsala & half khalua
1 kg mascarpone cheese

1 cup espresso coffee
1 tbsp. rum
1 tbsp. sherry
¼ cup half marsala & half khalua



In a large glass bowl, combine egg yolks, sugar, rum, sherry and marsala and khalua mixture. Place bowl over a pot of simmering water, making sure the bottom of the bowl does not touching the water. Whisk for 8 – 10 minutes until mixture thickens and can hold a ribbon. Remove from heat and let sit to cool for 5 minutes. Gently mix through mascarpone cheese. Set aside.

In a deep dish, pour in ingredients for sauce. Dip biscuits into mixture, letting soak for 5 – 10 seconds. Arrange a layer of the soaked biscuits at the bottom of a large serving bowl. Cover the biscuits with half of the cream. Repeat layers 2 times, ending with the cream. Grate over a generous amount of good quality dark chocolate. Cover with plastic wrap and refrigerate for at least 2 hours.