Ingredients:
- 1/4 cup (25g) cocoa powder, plus extra for dusting
- 1 cup (240ml) brewed espresso (americano or coffee works)
- 1 tablespoon (15ml) vanilla extract
- 5 cold egg yolks
- 1/2 cup (100g) sugar
- 1/4 teaspoon (1.5g) salt
- 16 ounces (450g) mascarpone cheese, chilled
- 1.75 cups (420ml) heavy cream, chilled
- 28 ladyfinger cookies
Instructions:
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Mix Cocoa and Espresso: In a bowl, combine cocoa powder, espresso, and vanilla. Set aside.
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Make the Cream Mixture: Using a mixer, beat the egg yolks and sugar until they are thick and pale (about 5 minutes). Add the salt and mascarpone cheese, mixing until smooth. Then, add the chilled cream and whip until the mixture is light and can form soft peaks.
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Assemble the Dessert: Dip each ladyfinger into the espresso mixture and arrange them in a 7x11-inch dish. Spread half of the mascarpone mixture over the ladyfingers. Dust with cocoa powder. Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture. Finish with a dusting of cocoa powder on top.
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Chill and Serve: Cover with plastic wrap and chill in the fridge for at least 2 hours before serving.
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