Preparation info

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Blackbird Bakery Gluten-Free

Blackbird Bakery Gluten-Free

By Karen Morgan

Published 2010

  • About

Here is my take on the Italian classic. I honestly thought I’d never get a chance to enjoy this dessert again, until I came up with the recipe for ladyfingers. After that, I went hog wild. The key here is to use very good, strong espresso and an equally good, smooth Calvados.


  • ¾ cup freshly brewed espresso
  • ½ cup Calvados
  • 3 la


Pour the espresso and Calvados into a shallow bowl and set aside. In a medium bowl, whisk together the egg yolks and the ¼ cup sugar until a slowly dissolving ribbon forms on the surface when the whisk is lifted. Whisk in the vanilla and mascarpone until satin smooth; set aside.

In a stand mixe