Description
A classic Italian dessert made with layers of espresso-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder — rich, elegant, and timelessly delicious.
Ingredients
- 6 large egg yolks
- 3/4 cup (150g) granulated sugar
- 1 cup (240ml) heavy cream
- 1 cup (225g) mascarpone cheese, softened
- 1 1/2 cups (360ml) brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional, e.g., Kahlúa or Marsala)
- 2 packages (200g) ladyfinger biscuits (Savoiardi)
- Unsweetened cocoa powder, for dusting
- Dark chocolate shavings (optional, for garnish)
Instructions
- In a heatproof bowl, whisk together egg yolks and sugar. Place the bowl over a pot of simmering water (double boiler) and whisk constantly for about 5 minutes until the mixture thickens slightly and the sugar dissolves. Remove from heat and let cool.
- In another bowl, beat the heavy cream until stiff peaks form. Set aside.
- In a large mixing bowl, combine mascarpone cheese with the cooled egg yolk mixture until smooth and creamy.
- Gently fold the whipped cream into the mascarpone mixture until fully combined. Do not overmix.
- In a shallow dish, mix espresso and coffee liqueur (if using).
- Quickly dip each ladyfinger into the coffee mixture — do not soak them, just a quick dip on each side — and arrange a single layer in a 9×13-inch dish or similar.
- Spread half of the mascarpone cream evenly over the ladyfingers.
- Repeat with another layer of dipped ladyfingers and top with the remaining cream.
- Smooth the top and dust generously with unsweetened cocoa powder.
- Refrigerate for at least 6 hours (preferably overnight) to allow flavors to meld.
- Before serving, dust with more cocoa powder and garnish with chocolate shavings if desired.
Notes
- Use high-quality espresso for authentic flavor.
- For a non-alcoholic version, omit the coffee liqueur and add a splash of vanilla extract.
- Best enjoyed chilled the next day — the texture improves overnight.
- Prep Time: 25 mins
- Cook Time: 5 mins
- Category: Dessert
- Method: No-bake
- Cuisine: Italian