• 9 egg yolks
  • 1 & ½ cups sugar
  • Box of lady fingers
  • 2 tbsp spiced rum
  • 1 & ½ cups strong brewed coffee or espresso
  • 1 tsp instant coffee
  • 3 tbsp Olivino Espresso Balsamic, divided
  • 2 & ½ cups heavy whipping cream
  • 1 tbsp powdered sugar
  • Kosher salt
  • 3 (8oz) packages of mascarpone cheese
  • Cocoa powder, for dusting


  1. In large mixing bowl, beat egg yolks and sugar together until light and airy. You are looking for a light yellow color.
  2. Transfer mixture to medium saucepan and cook over medium heat, stirring constantly for 8-10 minutes.
  3. Allow mixture to cool slightly then add mascarpone cheese, ½ tsp of espresso balsamic, and a pinch of salt. Cover and chill in the refrigerator for 30 minutes.
  4. In a separate mixing bowl, slowly beat heavy whipping cream until stiff peaks form. Then add powdered sugar, 1 tsp espresso balsamic, and a pinch of salt.
  5. In a small flat dish combine coffee, spiced rum, instant coffee, 2 tbsp espresso balsamic, and a pinch of salt.
  6. Next dip the ladyfingers one at a time into the coffee mixture. Do not oversaturate, dip for 2-3 seconds. Line ladyfingers along bottom of trifle dish or 9x9 baking pan.
  7. Taking half the whipped cream mixture, fold into the now cooled mascarpone mixture until no white streaks remain. Repeat with remaining whipped cream until fully incorporated.
  8. Spread half the mascarpone mixture evenly over ladyfingers. And repeat layers, making sure to end with the top layer being mascarpone.
  9. Chill for at least 4-6 hours, overnight is best…2 days is even better. Just before serving lightly dust with cocoa powder, enjoy!

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