Ingredients
Method
- Whisk the egg yolks and sugar in a large bowl until the mixture turns pale and smooth. Use a hand mixer for best results.
- Add the mascarpone cheese and beat until the mixture is silky smooth and lump-free.
- In a separate bowl, whip the heavy cream until stiff peaks form. Avoid overwhipping.
- Gently fold the whipped cream into the mascarpone mixture until well combined and airy.
- In a shallow bowl, mix the cooled coffee with the coffee liqueur to create a dipping station.
- Lightly dip each ladyfinger into the coffee mixture for about one second and then arrange them in a single layer in an 8x8 inch dish.
- Spread half of the mascarpone mixture over the ladyfingers. Repeat the dipping and layering process once more.
- Dust the top generously with unsweetened cocoa powder. Add optional dark chocolate shavings if desired.
- Cover the dish and refrigerate for at least 6 hours, preferably overnight, before serving.
Notes
Quickly dip the ladyfingers to avoid sogginess. Always use real mascarpone and quality coffee. Overnight chilling enhances flavor and texture. Clean the knife between cuts for pretty slices. Store leftovers in the refrigerator for up to 4 days or freeze tightly wrapped.