the recipe


frame 28x23 cm

  • 2 pakages of ladys fingers (2x210 g)
  • 400 g mascarpone cheese
  • 10 g gelatin
  • 10 dl Marsala wine
  • 400 g whipped sweet cream
  • 200 gr sugar
  • 6 eggs
  • 7 dl coffee/espresso


Soak the Ladyfingers in coffee and place into "barrettes". Separately whisk the egg yolks with 1/2 required sugar and add the other half with the egg whites and whisk.
Boil the gelatin and wine and add whisked egg yolks mascarpone and whipped sweet cream, and finally gently merge with the beaten egg whites. Fill layer and add another layer of soaked ladyfingers. Cut pieces into desired size, and sprinkle with cocoa powder.

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