For over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a large bowl, using an electric mixer, beat egg yolks with sugar until very thick and pale in colour, about 5 minutes. Add 1⁄4 mascarpone cheese and 1 tbsp cooled coffee, then beat until smooth. Beat in remaining cheese just until mixed. Mixture should still be fluffy.
- In a large pie plate, stir remaining coffee with liqueur and vanilla extract. Working with one lady finger at a time, dip both sides in coffee mixture (don’t let it soak too long or it will fall apart), then place on bottom of a 9” x 13” baking dish. Break cookies, if necessary, to fit and form a single layer.
- Spread 1⁄2 mascarpone mixture overtop, then arrange another layer of soaked ladyfingers on top. Cover with remaining mascarpone mixture.
- Cover dish with a layer of plastic wrap and refrigerate to let flavours blend at least 2 hours or overnight. Before serving, garnish with sifted cocoa.
Use a French Press to make coffee. Use full-flavoured beans and add extra coffee grounds to make the coffee strong and gutsy.
Per serving: Calories 310, Fat 23 g (Saturated 12 g, Trans 0 g), Cholesterol 230 mg, Sodium 65 mg, Carbohydrate 20 g (Fibre 2 g, Sugars 10 g), Protein 8 g.
20 min
10 - 12 servings
$1.27/serving20 min10 - 12 servings$1.27/servingFor over 27 years, Epicure has helped busy families put dinner on the table fast. We make it easy and affordable to cook delicious family favourites in 20 minutes or less. Our products are 100% gluten- and nut-free, and sugar and sodium-conscious—but they don't taste that way! Packed with flavour, on-trend, and featuring global faves, they make cooking dinner the easiest part of your day!
- In a large bowl, using an electric mixer, beat egg yolks with sugar until very thick and pale in colour, about 5 minutes. Add 1⁄4 mascarpone cheese and 1 tbsp cooled coffee, then beat until smooth. Beat in remaining cheese just until mixed. Mixture should still be fluffy.
- In a large pie plate, stir remaining coffee with liqueur and vanilla extract. Working with one lady finger at a time, dip both sides in coffee mixture (don’t let it soak too long or it will fall apart), then place on bottom of a 9” x 13” baking dish. Break cookies, if necessary, to fit and form a single layer.
- Spread 1⁄2 mascarpone mixture overtop, then arrange another layer of soaked ladyfingers on top. Cover with remaining mascarpone mixture.
- Cover dish with a layer of plastic wrap and refrigerate to let flavours blend at least 2 hours or overnight. Before serving, garnish with sifted cocoa.
Use a French Press to make coffee. Use full-flavoured beans and add extra coffee grounds to make the coffee strong and gutsy.
Per serving: Calories 310, Fat 23 g (Saturated 12 g, Trans 0 g), Cholesterol 230 mg, Sodium 65 mg, Carbohydrate 20 g (Fibre 2 g, Sugars 10 g), Protein 8 g.
