Recipe by: Alessandra Van Pelt

Source: Family Recipe



for the pate a bombe

  • 80 g egg yolks
  • 160 g caster sugar
  • 40 ml water
  • for the Italian Meringue
  • 120 g egg whites
  • 240 g caster sugar
  • 80 g water
  • 500 g Mascarpone
  • vanilla beans
  • 40 Savoiardi
  • 150 ml coffee
  • 150 ml water
  • Cocoa


For the “Pate a Bombe”

  • Place the egg yolks in the bowl of a stand mixer with the whisk attachment and beat til light and frothy.
  • On the stovetop, over low heat, combine the sugar and water and stir til dissolved.
  • Once the sugar is dissolved stop stirring and increase the temperature to medium-high and cook until sugar reaches 140 degrees on a candy thermometer.
  • Carefully transfer the sugar to a glass measuring cup.
  • Add about a third to the eggs and mix on medium high for about 30 seconds, repeat 2 more times, stopping to add the sugar syrup each time.
  • Then beat for about 5 more minutes on high until the eggs are light and creamy and you have a marshmallowy texture.

For the Italian Meringue


In a heavy-bottomed saucepan, add your sugar. Pour in just enough water to give it the consistency of wet sand. For a four egg white meringue, you’ll need about one cup of sugar and a half cup of water.


Begin cooking the sugar on high heat, stirring only until it comes to a boil. Once it reaches a boil, stop stirring. Make sure to wipe down the sides of the pan with a wet pastry brush to clean off any sugar granules. This prevents small granules from caramelizing on the side of your pan and the sugars from crystallizing in mixture as it cools.



The moisture content and hardness of a sugar syrup can be accurately gauged by its temperature. In this case, we’re looking for the “soft ball stage,” the temperature at which a small amount of sugar dropped into a bowl of cold water will form a ball that holds together but is still malleable. Use a candy thermometer to monitor the temperature of your sugar. 240°F is what we’re after. (121°C)


While the sugar syrup heats, wipe the bowl of a stand mixer with a lemon wedge. (If you prefer, you can also add a 1/2 teapsoon of lemon juice or cream of tartar directly to your egg whites). Place four egg whites into the bowl and set your mixer to medium speed. You want the egg whites to reach soft peaks by the time the syrup has come to temperature.To check for soft peaks, pull the mixer head out of the meringue. It should form gentle peaks that very slowly collapse back into themselves.


When your sugar reaches 240°F, carefully, carefully, remove it from the stove. (Hot sugar is just as dangerous as fryer oil, so use caution!) Very gradually stream the hot sugar syrup into your egg whites as they continue to whip on low to medium speed.


Once you’ve added all of the syrup, increase the mixer speed to medium-high. Continue mixing until the meringue reaches the desired peak. Soft peaks are often used to aerate mousses, for example, while a stiff peak is best for buttercream.


  • Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
  • Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
  • Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1 1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.

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