Ingredients:

  • ½ cups Strong Brewed Espresso or Dark Roast Coffee (cooled)
  • tablespoon Granulated Sugar (for coffee, optional)
  • tablespoons Dark Rum, Marsala Wine, or Brandy (Optional)
  • Large Egg Yolks (Room temperature)
  • ½ cup Granulated Sugar (for yolks)
  • ¼ cup Water
  • ounces Mascarpone Cheese (chilled)
  • cup Heavy Whipping Cream (Cold, minimum 35% fat)
  • teaspoon Vanilla Extract
  • Approx. 30-36 Savoiardi (Italian Ladyfingers)
  • Unsweetened Cocoa Powder (for dusting)

Instructions:

  1. Prepare the Coffee Soak: Brew espresso/strong coffee. Stir in optional sugar and liqueur until dissolved. Set aside to cool completely.
  2. Create the Hot Syrup (Tempering): Combine sugar and water in a small saucepan. Heat until the mixture reaches 240°F (115°C) or is clear and simmering rapidly.
  3. Temper the Yolks (Zabaglione Base): While whisking the egg yolks vigorously (using a stand mixer is ideal), slowly drizzle the hot syrup into the yolks in a thin stream.
  4. Whip Yolks: Continue whipping the yolk mixture on high speed until it becomes pale yellow, thick, glossy, and has tripled in volume (ribbon stage). Stir in vanilla.
  5. Whip the Cream: In a separate, very clean bowl, whip the cold heavy cream until stiff peaks form. Do not over-whip.
  6. Fold the Mascarpone: Gently fold the room-temperature mascarpone into the cooled yolk mixture until just combined and smooth.
  7. Lighten the Cream: Gently fold the whipped cream into the mascarpone/yolk mixture in two additions, using a spatula, until homogenous and airy.
  8. First Layer Assembly: Quickly dip each ladyfinger into the cooled coffee mixture (about 1-2 seconds per side—do not soak). Arrange a single layer of dipped biscuits tightly in the bottom of a 9x13 inch serving dish.
  9. First Cream Layer: Spread half of the mascarpone cream evenly over the layer of biscuits.
  10. Second Layer Assembly: Repeat the dipping and arranging process with the remaining ladyfingers on top of the cream.
  11. Final Cream Layer: Spread the remaining mascarpone cream over the top, smoothing the surface.
  12. Chill & Set: Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight.
  13. Serve: Just before serving, use a fine-mesh sieve to dust the entire top generously with unsweetened cocoa powder. Slice and serve immediately.