Skip to main content

Indian Masala Coffee Ladyfinger Cake

Indian Masala Coffee Ladyfinger Cake


  • 1 cup Indian Masala coffee brewed according to directions
  • 3 Tablespoons brown sugar
  • 1 package Lady Fingers

  • Ingredients for Filling:

  • 8 oz mascarpone cheese
  • ½ condensed milk

  • Ingredients for Glaze:

  • ¾ cup whipping cream
  • 6 oz dark/semi sweet chocolate chips


  • Simmer the coffee with the brown sugar in a small saucepan for 20 minutes. Allow to cool.
  • Beat together the mascarpone and condensed milk until smooth
  • Combine the whipping cream and chocolate chips and microwave on high for 1 minute.
  • Stir until smooth. Allow to cool but not get too cold – must be of spreading consistency.
  • Next dip each lady finger quickly in the coffee syrup.
  • Arrange 7 fingers side by side in a row on a serving platter
  • Spread with half the mascarpone mixture.
  • Dip 6 ladyfingers in the syrup and arrange 3 side by side-across.
  • Spread on the other half mascarpone cheese mixture.
  • Dip another 7 ladyfingers and arrange on top in the same fashion as the bottom row. Refrigerate for 1-2 hours.
  • Then carefully spoon the chocolate cream mixture over the top allowing it to flow down the sides of the cake using a spatula to smooth the glaze.
  • Refrigerate. You can refrigerate for up to 2 days.
  • Serve with Indian Masala Coffee.



    Be the first to comment.
    All comments are moderated before being published.