Friday 27th April 2018




250g Sugar

100g Water


200g Egg Yolk

1 Kg Mascarpone

700g Fresh cream

5 Gelatin Sheets


15 eggs


Lemon Zest

375g Sugar

375g Flour

Method of preparation


In a saucepan over medium-high heat, bring water and sugar to boil.

Turn the heat to low and stir constantly until the sugar dissolves completely, approximately 3 to 5 minutes.


In a medium saucepan whisk  together the egg yolk and the vanilla.

Add the syrup to the mixture and mix well.

Add the gelatin and mix.

In a medium bowl combine the cream and the mascarpone.

Pour the mascarpone mixture over the egg yolk and mix.


Beat together the egg whites and half the amount of the sugar until soft peaks start to form.

In another bowl, beat egg yolks and remaining sugar.

Fold the egg yolk into the egg whites mixture and mix.

Add the flour and mix.

Transfer the mixture to pastry bag and pipe out onto baking sheet.

Sprinkle with caster sugar.

Bake at 190C for 8 min.

In a small bowl, drizzle the ladyfingers with coffee mixture.

Sprinkle with cocoa.

Place half of the ladyfingers in bottom of a dish.

Spread half of the mascarpone mixture.

Repeat layers and sprinkle with cocoa.

Refrigerate until set.

By Chef Gilbert Salhani

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