Ingredients:
- 6 large egg yolks
- ¾ cup granulated sugar
- 1 cup mascarpone cheese
- 1½ cups heavy whipping cream
- 2 cups strong brewed coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 24–30 ladyfinger cookies
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon vanilla extract
Method:
- Brew the coffee and let it cool completely. Stir in the coffee liqueur if using.
- In a large bowl, whisk the egg yolks and sugar until pale, thick, and creamy.
- Add the mascarpone and vanilla. Beat until smooth.
- In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold it into the mascarpone mixture.
- Quickly dip each ladyfinger into the cooled coffee. Do not soak them too long or they will become soggy.
- Arrange a layer of dipped ladyfingers in the bottom of an 8×8-inch or similar dish.
- Spread half of the mascarpone cream over the ladyfingers.
- Add another layer of coffee-dipped ladyfingers, followed by the remaining cream.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Dust generously with cocoa powder just before serving. 🍫☕