softened unsalted butter, 3,5 oz
confectioners’ sugar, 1/2 cup
1 egg yolk
dark chocolate (70% cocoa or higher ), 3,5 oz
heavy cream, 2 tbsp
vanilla extract, 1/2 tsp
granulated sugar, 2 tbsp + extra to taste
sweet liqueur such as Alchermes, 1/4 cup
12 savoiardi biscuits (Italian ladyfingers)
crushed pistachios or hazelnuts, 2 tbsp


In a bowl, using a whisk or electric hand mixer, beat the butter, confectioners’ sugar, and egg yolk until very smooth and creamy.
In another bowl, melt the chocolate and cream, in the microwave or over a double boiler. (Cook’s note: if using a lower percentage of dark chocolate, add less heavy cream). Stir the chocolate and vanilla into the butter mixture. Reserve.
Combine 1/4 cup warm water and granulated sugar in a shallow bowl and stir until the sugar dissolves. Stir in the liqueur and add more sugar, if you like.
Dip four savoiardi, one at a time, into the liquid. Arrange the 4 liqueur- dipped savoiardi in a row, close together, on a serving plate. Spread with 1/3 of the chocolate mixture.
Repeat, dipping 4 more savoiardi into the liquid and putting them on top of the first row. Spread with 1/3 of the chocolate mixture. Repeat for the 3rd and final layer spreading the remaining chocolate on top and along the sides of the stacked savoiardi. Sprinkle the top layer with pistachio or hazelnuts. Refrigerate for a few hours until firm. Serve cold.

Thanks to: Francine Segan