Ingredients
Equipment
Method
Make the cream:
- Set a heatproof bowl over a saucepan of barely simmering water. Add the egg yolks and sugar, then whisk for 6 to 8 minutes, until thick, pale, and warm to the touch.
- Remove the bowl from the heat and let it cool for 5 minutes, whisking occasionally.
- In a separate bowl, whip the cold heavy cream to soft peaks.
- Beat the mascarpone, vanilla, and salt into the yolk mixture until smooth. Fold in the whipped cream in two additions, keeping the mixture light.
Assemble and chill:
- Stir the cooled espresso and coffee liqueur together in a shallow dish, if using the liqueur.
- Quickly dip half of the ladyfingers, one at a time, into the espresso mixture. Arrange them in a single layer in a 9-by-13-inch dish.
- Spread half of the mascarpone cream over the ladyfingers. Repeat with the remaining dipped ladyfingers and cream.
- Cover and refrigerate for at least 6 hours, or overnight for the cleanest slices.
- Dust generously with cocoa powder just before serving. Add grated dark chocolate if you like.
Nutrition
Notes
- Dip the ladyfingers quickly. A full soak can make the dessert watery.
- For a no-alcohol version, skip the liqueur and use all espresso or strong coffee.
- Use pasteurized eggs if serving to anyone who needs to avoid raw or lightly cooked eggs.