Ingredients:

  • 1 ½ cups (355 ml) freshly brewed strong espresso or strong coffee, cooled
  • 2 tablespoons (30 ml) coffee liqueur (such as Kahlua)
  • 6 large egg yolks
  • ¾ cup (150 g) granulated sugar
  • 1 pound (450 g) mascarpone cheese, room temperature
  • 1 cup (240 ml) heavy cream, cold
  • Approximately 24 Savoiardi ladyfingers (Italian sponge biscuits)
  • Unsweetened cocoa powder, for dusting

Instructions:

  1. Combine cooled coffee and coffee liqueur (if using) in a shallow dish. Set aside.
  2. In a double boiler or heatproof bowl set over simmering water, whisk together egg yolks and sugar constantly until the mixture is pale, thick, and has nearly doubled in volume (about 5-7 minutes). Remove from heat and let cool completely.
  3. In a separate bowl, whip the cold heavy cream using an electric mixer until stiff peaks form.
  4. Gently fold the cooled egg yolk mixture into the mascarpone cheese until combined. Then, gently fold in the whipped cream until everything is just combined. Avoid overmixing.
  5. Quickly dip each ladyfinger into the coffee mixture and arrange them in a single layer at the bottom of the baking dish.
  6. Spread half of the mascarpone cream evenly over the ladyfingers.
  7. Repeat layers with the remaining ladyfingers and mascarpone cream.
  8. Cover the dish tightly with plastic wrap and refrigerate for at least 4-6 hours, or preferably overnight.
  9. Before serving, dust the top generously with cocoa powder. Cut into squares and serve cold.