Espresso coffee – We use a stovetop espresso maker but any coffee can work as long as it’s strong and not of the flavored variety.
mascarpone cheese – We usually use 500 gs. mascarpone often comes in 250 g tubs.
egg Yolks – The use of egg yolks is dictated by the amount of Mascarpone used. 1 egg yolk is used for every 100 gs of Mascarpone. We use the whites for other cooking.
sugar – One Tbsp or regular spoonful per 100 gs of Mascarpone. Italian spoons are smaller (surprise!) than American spoons so this is a light (NOT Heaping) spoonful. Also, the cookies are very sweet so you don’t need too much sugar.
coffee liqueur – Yep, its true. Any good recipe uses a little alcohol. We use half of a shot of Kahula or other coffee liqueur. Just a little flavoring!
Savoiardi Cookies – Americans call these “Lady Fingers”. However, the Italian variety are not soft. They can be found at an Italian Grocery Store (We got them at Foods of All Nations in Charlottesville). We buy two packages at a time, just to make sure
Pan – We use a roughly 9” x 13” pan but any will be good as long as you can get a spatula or other serving utensil into it.