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  • 250g Mascarpone
  • 300g boudouir ( about 1/2 pkt)
  • 3 eggs ( 3egg yolks and 2 egg whites)
  • 70g brown flour
  • Espresso coffee
  • 1 tablespoon rum
  • cocoa powder


Cook the coffee in a coffee maker and put in a bowl and let it cool a bit, pour in 1 tablespoon of rum, dip the boudoirs in and let it soak in the coffee and place them at the bottom of the dish you are using.

Then in a bowl beat in the egg yolk with the sugar.

In a separate bowl beat the egg whites. Then add the mascarpone to the mixture of the yolks with the sugar. Add slowly the beaten egg whites and fold in with a wooden spoon. Mix everything to make a thick mixture.

Then add the mixture ontop of the sponged boudoirs. Sponge more boudoirs and place ontop of the mixture. Repeating the process and finish with the mixture on top.

Then sprinkle some cocoa powder, and put in the fridge and leave overnight.

Serve the next day.

Recipe by Charmain Wood

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