Ingredients:

  • 1 cup (240 ml) strong brewed espresso, cooled
  • 2 tablespoons (30 ml) coffee liqueur, such as Kahlua or Tia Maria (optional)
  • 1 tablespoon (15 ml) brandy or dark rum (optional)
  • 6 large egg yolks
  • ¾ cup (150g) granulated sugar
  • ½ cup (120 ml) heavy cream
  • 1 pound (450g) mascarpone cheese, room temperature
  • 1 teaspoon (5 ml) vanilla extract
  • Approximately 36 ladyfingers (savoiardi biscuits) (about 300g)
  • Unsweetened cocoa powder, for dusting

Instructions:

  1. Brew strong espresso and let it cool completely. Stir in coffee liqueur and brandy/rum if using.
  2. Whisk egg yolks and sugar in a heatproof bowl set over a simmering pot of water (double boiler). Cook, whisking constantly, until the mixture is pale yellow, thick, and registers 160°F (71°C) on a thermometer. Remove from heat and whisk until cool and slightly thickened.
  3. In a separate bowl, whip the heavy cream until stiff peaks form.
  4. Gently fold the cooled egg yolk mixture into the mascarpone cheese. Then, gently fold in the whipped cream and vanilla extract.
  5. Briefly dip each ladyfinger in the cooled espresso mixture, being careful not to oversaturate.
  6. Arrange a layer of soaked ladyfingers in the baking dish. Spread half of the mascarpone cream mixture over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream mixture.
  7. Cover and refrigerate for at least 1-2 hours to allow the flavors to meld.
  8. Before serving, dust generously with cocoa powder.