Description
A cozy, layered Italian dessert that combines rich coffee flavors with creamy mascarpone cheese, perfect for fall evenings.
Ingredients
- 6 large pasteurized egg yolks
- 3/4 cup granulated sugar
- 1 1/4 cups strong brewed espresso, cooled
- 2 teaspoons pure vanilla extract
- 1 1/2 cups mascarpone cheese, room temperature
- 1 1/2 cups heavy whipping cream, cold
- 36–40 ladyfingers (savoiardi)
- Unsweetened cocoa powder, for dusting
- Bittersweet chocolate shavings (optional)
- Halal-friendly coffee syrup or splash of non-alcoholic coffee essence (optional, for soaking)
Instructions
- Brew the coffee: Make 1 1/4 cups of very strong espresso or coffee. Let it cool to room temperature. Stir in the coffee syrup or non-alcoholic essence if using.
- Whisk the yolks: In a heatproof bowl, whisk the egg yolks and sugar until combined. Place the bowl over a simmering pot of water (double boiler) and whisk constantly for about 6–8 minutes until the mixture thickens and reaches ribbon consistency. Remove and cool slightly.
- Fold in mascarpone: Stir the vanilla into the yolk mixture, then gently fold in the mascarpone until smooth and lump-free.
- Whip the cream: In a separate bowl, whip the cold heavy cream to stiff peaks. Fold one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining cream until fully combined.
- Assemble: Quickly dip each ladyfinger into the coffee (1–2 seconds per side — don’t soak), and lay them in a single layer in your pan. Spread half of the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Chill: Cover tightly and refrigerate for at least 4 hours, preferably overnight, to let the flavors meld and the texture firm up.
- Finish: Just before serving, dust generously with cocoa powder and add chocolate shavings if desired.
Notes
For best flavor and texture, chill overnight. Use strong coffee and avoid soaking the ladyfingers for too long.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Layering
- Cuisine: Italian