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3 Egg Yolks
¾ Cup Granulated Sugar
2/3 Cup Whole Milk
1/3 Cup Powdered Sugar
1¼ Cups Heavy Cream
1 Tbsp. Vanilla Extract
16oz. Mascarpone Cheese
½ Cup Dark Roast Coffee
2 oz. Rum
Dark Chocolate Bar for Garnish
Caramel Sauce


In a medium sauce pan whisk together egg yolks and sugar. Add in
milk and heat while whisking smooth. Bring mixture to a boil for about 1 minute until
thickened. Move to a bowl and refrigerate covered for 1 hour.
Cut mini Bavarian sticks in half long ways. Combine coffee and rum and brush onto sponge side of sticks until well soaked.
In a mixer with whisk attachment blend together mascarpone and custard from refrigerator until smooth and put into a piping bag.
In a mixer with whisk attachment beat cream and powdered sugar to stiff peaks. Put into a piping bag.
Place Bavarian sticks on bottom of the pan. Pipe 1 layer mascarpone followed by 1 layer of whipped cream. Repeat for a total of 2 layers.
Cover and refrigerate for 10 – 24 hrs.
Create chocolate shavings by scraping chocolate bar.
Drizzle caramel sauce onto a plate.
Using a round cutter cut out portions and transfer onto a plate. Top with chocolate shavings and serve cold.