Ingredients (serves 6–8):
6 large egg yolks
3/4 cup (150g) granulated sugar
1 cup (240ml) heavy cream, cold
8 oz (225g) mascarpone cheese, room temperature
1 ½ cups (360ml) strong brewed espresso or coffee, cooled
2–3 tbsp coffee liqueur (like Kahlúa or Marsala wine) – optional
1 package (7 oz / 200g) ladyfinger biscuits (savoiardi)
Unsweetened cocoa powder, for dusting
Optional: dark chocolate shavings for garnish
Instructions:
1. Make the mascarpone filling:
In a heatproof bowl, whisk egg yolks and sugar. Place over a pot of simmering water (double boiler) and whisk constantly for 8–10 minutes, until thickened and pale. Let it cool slightly.
2. Whip the cream:
In a separate bowl, whip the cold heavy cream until stiff peaks form.
3. Combine:
Fold mascarpone cheese into the cooled yolk mixture until smooth. Then gently fold in the whipped cream.
4. Prepare coffee soak:
Mix espresso with coffee liqueur (if using) in a shallow dish.
5. Assemble the layers:
Quickly dip ladyfingers into the coffee (don’t soak too long or they’ll fall apart). Layer in the bottom of a dish.
Spread half the mascarpone mixture on top. Repeat with another layer of dipped ladyfingers and the remaining cream.
6. Chill:
Cover and refrigerate for at least 6 hours, preferably overnight.
7. Dust & serve:
Just before serving, dust with unsweetened cocoa powder. Top with chocolate shavings if desired.