Ingredients
- 6 egg yolks
- 3/4 cup granulated sugar
- 1 cup heavy whipping cream (cold)
- 16 oz mascarpone cheese (cold)
- 1 1/2 cups strong espresso or very strong coffee (cooled)
- 2 tablespoons coffee liqueur (optional, like Kahlúa)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 package ladyfinger cookies (savoiardi), about 7 oz / 200g
- Unsweetened cocoa powder for dusting
Optional Ingredients
- chocolate shavings or dark chocolate grated on top
Instructions
- In a heat-safe bowl, whisk egg yolks and sugar until smooth and slightly pale.
- Place the bowl over a pot of simmering water (double boiler). Keep whisking constantly for about 5–7 minutes until it thickens slightly and feels warm (not hot).
- Remove from heat and let it cool 10 minutes.
- In a separate bowl, whip cold heavy cream to stiff peaks (it should hold its shape).
- Add cold mascarpone into the cooled egg mixture and mix until smooth. Don’t overmix.
- Gently fold whipped cream into the mascarpone mixture until fluffy and uniform.
- In a shallow bowl, mix espresso (cooled) + coffee liqueur (optional) + vanilla.
- Quickly dip each ladyfinger in the coffee for 1–2 seconds per side. Don’t soak.
- Lay them in a single layer in a 9x9 pan (or similar dish).
- Spread half the mascarpone cream over the first ladyfinger layer.
- Add another layer of dipped ladyfingers, then spread the remaining mascarpone cream.
- Cover and refrigerate for at least 6 hours, ideally overnight.
- Right before serving, dust generously with cocoa powder. Add chocolate shavings if you want extra flex.