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Ingredients
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Base Ingredients
Filling Ingredients
Topping Ingredients
Method
Preparation of Coffee Mixture
- 1
Brew the Espresso
Brew 1 cup of espresso coffee and let it cool slightly.
- 2
Mix with Liqueur
In a shallow dish, combine the brewed espresso with 2 tablespoons of coffee liqueur. Set aside to cool completely.
Preparation of Filling
- 3
Whisk Egg Yolks
In a mixing bowl, whisk together 3 egg yolks and 1/3 cup of granulated sugar until the mixture is pale and thick.
- 4
Add Mascarpone
Gently fold in 1 cup of mascarpone cheese until well combined.
- 5
Whip Cream
In a separate bowl, whip 1 cup of heavy cream and 1 teaspoon of vanilla extract until stiff peaks form.
- 6
Combine Mixtures
Gently fold the whipped cream into the mascarpone mixture until smooth and creamy.
Assembly
- 7
Dip Ladyfingers
Quickly dip each ladyfinger cookie into the cooled coffee mixture, ensuring they are soaked but not soggy.
- 8
Layer Cookies
Arrange half of the soaked ladyfingers in a single layer in the bottom of a rectangular dish.
- 9
Add Filling
Spread half of the mascarpone filling over the ladyfingers, smoothing it out evenly.
- 10
Repeat Layers
Repeat the process with the remaining ladyfingers and mascarpone filling.
Chilling and Serving
- 11
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
- 12
Serve
Before serving, dust the top with 2 tablespoons of cocoa powder and sprinkle with dark chocolate shavings.