restaurant Ingredients

• 24 ladyfinger cookies
• 16 oz mascarpone cheese
• 1 cup heavy cream
• 4 egg yolks
• ½ cup granulated sugar
• 1 ½ cups strong brewed espresso or coffee
• 2 tbsp Marsala wine or dark rum
• ¼ cup unsweetened cocoa powder
• 1 tsp vanilla extract

list_alt Instructions

1. 1
   Brew espresso and let cool to room temperature. Stir in Marsala or rum if using.
2. 2
   Prepare a double boiler. Whisk egg yolks and ¼ cup sugar constantly over simmering water until pale, thickened, and temperature reaches 160°F - this cooks them safely.
3. 3
   Remove from heat. Whisk in vanilla extract. Let cool slightly.
4. 4
   In a large bowl, beat the cold mascarpone just until smooth. Gently fold in the cooled egg yolk mixture until combined.
5. 5
   In a separate chilled bowl, whip the heavy cream and remaining ¼ cup sugar to stiff peaks.
6. 6
   Fold the whipped cream into the mascarpone mixture in three additions until no streaks remain - be gentle to keep it light.
7. 7
   Quickly dip each ladyfinger into the cooled espresso (1-2 seconds per side) and layer in a 9x13 dish. Spread half the mascarpone cream over the ladyfingers.
8. 8
   Repeat with another layer of dipped ladyfingers and the remaining cream. Smooth the top. Cover and refrigerate for at least 8 hours, preferably overnight.
9. 9
   Just before serving, dust the entire surface generously with cocoa powder using a fine-mesh sieve.