This is a recipe that I learned while cooking at the “Fontana de Papa” in Tolfa, Italy!!! What an experience we had there!  Assuntina & Claudio and Matilde were the best!!! This is one of our favorites! Now mind you, in Europe they measure in grams…so I did some “approximations” in cups etc…it’ll be just fine…TRUST ME!!!!

*****NOW….go get everything….measure it, chop it have the coffee made & cooled, and get 3 bowls.*****  THEN, let’s get started!!!



  • 1 c cocoa powder (Hershey’s is just fine)
  • 3 eggs separated
  • 5TBS sugar
  • 2  cups whipping cream OR 2 8oz containers of cool whip (lots easier)
  • 2 cups “cooled” espresso or regular coffee
  • 2 pkgs LU le petit Beurre (butter biscuits)
  • 4 oz dark chocolate bar chopped to chunky pieces (Nestles’, Ghiradelli…etc)
  • 8×11 or 9×13 pan

Have 3 bowls.  (1) egg white (1) egg yolks (1) whipping cream

  • whip egg whites with hand mixer until peaked( largest bowl)
  • whip egg yolks with 5 TBS of sugar
  • fold egg yolks and egg whites together
  • now whip the cream in the 3rd bowl and then fold into egg mixture (***OR use the 2 containers of cool whip)
  • once this is folded together take some and coat the bottom of the 8×11 pan (thin coat)
  • now dip the biscuits into the coffee and then lay it on top of the cream mixture in the pan.  do this until the whole pan is covered (approx 12-15 biscuits)
  • then put another layer or cream just covering the biscuits
  • take a handful of cocoa and sprinkle it around
  • follow with a handful or two of the dark choc and do this for 3 layers with the last layer being biscuit, cream, cocoa & dark chocolate.  once it is done, cover it and refrigerate! It’s like making a lasagna with the layering!

I added more to the ingredients here than I did in the video…I ran out and had to improvise!! It turned out great, by the way!! hahaha