• 1 package of Italian lady fingers


  • 250 ml of water
  • 205 g of granulated sugar
  • 50 ml of Kahlua
  • 50 ml of Espresso GILA (Master Blend) 

Mascarpone cream

  • 400 g of mascarpone cheese
  • 400 ml of whipping cream

To decorate: Cocoa powder

Step by step

  1. In a casserole, boil the water with the sugar. Once it cools, add the shot of Espresso GILA and Kahlua ( save )
  2. Whip the cream in the blender until it makes peaks
  3. Smooth out the mascarpone cheese in a blender
  4. Mix the cream and mascarpone cheese.
  5. Soak for a few seconds the Italian lady fingers in the syrup (step 1 )
  6. Make a floor with the lady fingers, then add a layer of the mascarpone cream. Create three levels with the same procedure.
  7. Refrigerate at least 4 hours
  8. To decorate, sprinkle with cocoa and a mint leaf as desired.


 Chef Paulina Casillas