Ingredients:

  • 2 cups (480 ml) very strong brewed espresso or dark roast coffee, cooled completely
  • 1/2 cup (120 ml) Marsala wine (or dark rum/brandy)
  • 2 tablespoons granulated sugar (optional)
  • 6 large egg yolks (pasteurized recommended)
  • 3/4 cup (150g) granulated sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 16 ounces (450g) high-quality mascarpone cheese, chilled
  • 1 1/4 cups (300 ml) heavy whipping cream (at least 35% fat), very cold
  • Approximately 40–50 Savoiardi biscuits (Ladyfingers)
  • Unsweetened cocoa powder, for dusting

Instructions:

  1. Prepare the Coffee Liquid: Combine cooled espresso, Marsala, and optional sugar in a large shallow dish or bowl. Set aside.
  2. Whip the Cream: In a clean bowl, whip the very cold heavy cream until stiff peaks form. Transfer to the fridge.
  3. Create the Sabayon Base (Tempering Yolks): Set up a double boiler. Whisk egg yolks, sugar, and vanilla constantly over gentle simmering water (ensure the bowl doesn't touch the water). Whisk until the mixture is pale yellow, thick, ribbon-like, and reaches 160°F (71°C). Remove from heat and continue whisking until completely cool.
  4. Fold in Mascarpone: Gently whisk the chilled mascarpone into the cooled Sabayon base until just smooth. Be careful not to overmix.
  5. Lighten the Cream: Gently fold the reserved whipped cream into the mascarpone mixture in two additions using a spatula, ensuring airiness is maintained. The cream should be light and homogenous.
  6. Dip the Biscuits: Quickly dip one side of a ladyfinger into the coffee liquid for just 1–2 seconds per side; do not soak them.
  7. First Layer: Arrange the dipped ladyfingers snugly in a single layer on the bottom of a 9x13 inch serving dish.
  8. First Cream Layer: Spread half of the mascarpone cream evenly over the biscuit layer.
  9. Second Layer: Repeat the dipping process and create a second layer of biscuits over the cream.
  10. Final Cream Layer: Spread the remaining mascarpone cream smoothly over the top.
  11. Chill: Cover tightly with cling film and refrigerate for a minimum of 6 hours, ideally overnight, for the structure to set.
  12. Serve: Just before serving, dust the entire top generously and evenly with cocoa powder using a fine sieve.