Ingredients
- 6 egg yolks
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) heavy cream
- 8 oz (225g) mascarpone cheese, room temperature
- 2 cups (480ml) strong brewed espresso or coffee, cooled
- 1/4 cup (60ml) coffee liqueur (optional)
- 1 pack (about 7 oz) ladyfinger cookies (savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional)
Instructions
- In a heatproof bowl, whisk together egg yolks and sugar. Place over a double boiler (or gently over a saucepan of simmering water) and whisk constantly until the mixture becomes thick and pale, about 5–7 minutes. Remove from heat and let cool slightly.
- In a mixing bowl, beat the heavy cream until stiff peaks form. Set aside.
- In another bowl, whisk the mascarpone until smooth. Gently fold in the egg yolk mixture, then fold in the whipped cream until fully combined.
- In a shallow dish, combine the cooled espresso and coffee liqueur.
- Quickly dip each ladyfinger into the coffee mixture (do not soak), and line the bottom of a 9×9 inch dish.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, dust the top with cocoa powder and add dark chocolate shavings if desired.
Buon appetito! Let me know if you’d like a version without raw eggs or alcohol.