Ingredients:
- 1 ½ cups Strong brewed espresso or very strong coffee, cooled to room temperature
- ¼ cup Marsala wine (or dark rum/cognac)
- 2 tablespoons Granulated Sugar (for coffee soak, optional)
- 6 Large Egg Yolks
- ¾ cup Granulated Sugar (for cream)
- 1 cup Heavy Whipping Cream (cold)
- 1 ½ lbs Mascarpone Cheese (cold)
- Approximately 40-45 Savoiardi (Italian Ladyfingers)
- Unsweetened Cocoa Powder, for dusting
Instructions:
- Prepare the Coffee Soak: Combine cooled espresso, Marsala, and sugar (if using) in a shallow dish. Set aside.
- Create the Base (Tempered Yolks): Whisk egg yolks and half the sugar until pale. Gently temper the yolks by whisking in a small stream of hot water or placing the bowl over simmering water (bain-marie), whisking constantly until the mixture thickens slightly and reaches 160°F (71°C). Remove from heat and whisk rapidly until cool and fluffy.
- Whip the Cream: In a separate, chilled bowl, whip the heavy cream with the remaining sugar until firm peaks form.
- Enrich the Mascarpone: Gently whisk the cold mascarpone into the cooled, tempered yolk mixture until just combined and smooth.
- Fold Components: Gently fold the whipped cream into the mascarpone-yolk mixture in thirds, using a large spatula and a figure-eight motion to maintain airiness.
- First Layer Assembly: Working quickly, briefly dip each ladyfinger into the coffee soak (no more than 1 second per side). Arrange a single layer of soaked ladyfingers in the bottom of a 9x13 inch serving dish.
- Layer Cream: Spread half of the mascarpone cream evenly over the ladyfingers.
- Second Layer: Repeat the dipping process with the remaining ladyfingers and arrange them over the cream layer.
- Top Layer: Spread the remaining mascarpone cream over the second layer, ensuring the top is smooth.
- Chill & Finish: Cover the dish tightly with cling film and refrigerate for a minimum of 6 hours, preferably overnight. Just before serving, dust heavily and evenly with unsweetened cocoa powder through a fine sieve.