Fante’s Coffee and Yes Louisville have paired up to bring Louisvillian’s a fun after-dinner event series, titled ‘An Intimate Chef’s Series’. This monthly event is held on the 4th Monday of each month and showcases a local chef which prepares a lovely dessert or tasting meal, which is then paired with a house roasted and crafted coffee by Leo Fante and a delicious wine from Vanguard Spirits.

Our inaugural event, held September 25th, featured Anoosh Shariat. Anoosh made his famous tiramisu and Leo Fante created a very special blend of coffee. The Blend is described as:

50% Colombian Excelso 15, 16 screen
25 % SHB (Strictly Hard Bean) Guatemala
25% Indonesian from Sumatra
Roasted to a 45 full city roast


From: Anoosh Shariat, Anoosh Bistro

Recipe fits 13x 9” pan or roughly 25 individual servings

Mascarpone Pastry Cream

  • 2 CupsHeavy Cream
  • 2 CupsWhole Milk
  • 1 Cup  Granulated Sugar (Divided in Half)
  • 4          Egg Yolks
  • 2          Whole Eggs
  • 2.5 oz  Corn Starch
  • 2 oz         Unsalted butter
  • 2 oz         Kahlua
  • 2 oz         Marsala Wine or Brandy
  1. In a pot, heat heavy cream, milk, and ½ cup sugar until simmering
  2. While heating cream, add egg yolks, whole eggs, and ½ cup sugar and whisk until combined
  3. Whisk in cornstarch until lumps are about dissolved
  4. Once the cream is simmering, remove from heat and slowly add a small amount of the hot cream to the egg mixture while quickly whisking. Continue to add a little at a time until the egg mixture is about the same temperature as the cream.
  5. Pour egg mixture into the cream while whisking and put back on medium heat
  6. Constantly stir with a rubber spatula or wooden spoon until the mixture thickens and starts to bubble. (It will look clumpy, but that is okay.)
  7. Immediately remove from heat once you see the first bubbles start.
  8. Pour in Kahlua, Marsala, and Butter and whisk in until smooth and combined
  9. Pour into a dish to cool and cover the top with plastic wrap touching the cream so it does not form a skin. Cool.
  10. Once completely cool, add 1 ½ Cups of mascarpone to the mixture and mix.

Mascarpone Whip Cream

  • 2 Cups Heavy Whipping Cream
  • ½ Cup Powdered Sugar
  • Splash Vanilla
  • ½ Cup Mascarpone
  1. In a mixing bowl, add mascarpone and whip on medium until soften
  2. Scrape bowl and add remainder of ingredients
  3. Whip on slow until combined, scrape the bowl
  4. Whip on high until stiff peaks

Espresso Mixture

  • 2 Cups Hot Water
  • ¼ Cup Instant Espresso
  • ½ Cup Kahlua
  • 1 T Sugar
  1. Combine in a bowl and mix

Steps to build

  1. Take ladyfingers and dip them in espresso mixture one at a time and lay side by side in the bottom of a 13×9.
  2. Take half the mascarpone pastry cream and spread it out covering the ladyfingers
  3. Repeat with the ladyfingers
  4. Repeat with the other half of the pastry cream
  5. Repeat with the ladyfingers
  6. Spread the whipped cream
  7. To finish, sift cocoa powder heavily on top of the whipped cream
  8. Place in Refrigerator overnight or put in the freezer for 2-3 hours so flavors and soak together and it is easier to cut.
  9. Enjoy!!!

***If making individual portions, layer: ladyfingers, pastry cream, lady fingers, whip cream, cocoa powder.

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