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This got 2 big thumbs up from DH! I was a little paranoid about using raw eggs so I whisked the yolks and sugar over a barely simmering double boiler until the mixture lightened and thickened enough to form ribbons. I also had to use brandy because I didn't have any dark rum. I did however use the Savoiardi, which soaks up the liquid so fast that anything more than a quick 1-second dunk will make it fall apart. I highly recommend Mascarpone Cheese - Make Your Own - Substitute for this recipe - it's much, much cheaper than buying mascarpone at the store. Thanks for posting - this is a rich but mildly sweet dessert that's super easy to make but looks SO impressive!