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Ingredients
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Espresso & Soaking Syrup
Mascarpone Cream
Assembly & Garnish
Method
Espresso & Soaking Syrup
Brew and sweeten coffee
Brew 2 cups of very strong espresso or strong coffee. While still hot, stir in 2 teaspoons granulated sugar until dissolved. Let the coffee cool to room temperature, then stir in 3 tablespoons coffee liqueur if using. Transfer the cooled mixture to a shallow wide bowl suitable for dipping ladyfingers.
Mascarpone Cream
Prepare an egg-sugar sabayon
Set a heatproof mixing bowl over (not touching) a simmering pot of water (double boiler). Combine 4 egg yolks and 1 cup granulated sugar in the bowl. Whisk constantly for about 6–8 minutes until mixture is thick, pale, and ribbons off the whisk (internal temperature ~160°F/71°C). Remove from heat and let cool 5–10 minutes.
Incorporate mascarpone
When the yolk mixture has cooled slightly but is still fluid, gently fold in 16 oz mascarpone cheese a few spoonfuls at a time until smooth and lump-free. Add 1 teaspoon vanilla extract and a pinch of salt; mix until homogeneous. Keep chilled if assembly will be delayed.
Whip cream and combine
In a separate bowl, whip 1 cup cold heavy cream to soft-medium peaks. Fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then gently fold in the remaining whipped cream until fully incorporated and smooth, taking care not to deflate completely.
Assembly & Chill
Dip ladyfingers
Working quickly so the cookies don't become soggy, briefly dip each ladyfinger (one at a time) into the cooled coffee mixture for 1–2 seconds — just long enough to soak through but not collapse. Arrange a single layer of dipped ladyfingers, snug and side-by-side, in the bottom of an 8x8-inch (or similar 9x9) dish. Trim cookies to fit if necessary.
Layer cream and repeat
Spread half of the mascarpone cream evenly over the first layer of soaked ladyfingers. Add a second layer of dipped ladyfingers on top of the cream (dipped the same way). Spread the remaining mascarpone cream over the second layer, smoothing the surface with an offset spatula.
Initial dusting and chill
Sift about 1 tablespoon of unsweetened cocoa powder evenly over the top to prevent any surface condensation. Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight to allow flavors to meld and the dessert to firm up.
Finish and serve
Just before serving, dust the top with the remaining cocoa powder (about 2 tablespoons) through a fine sieve for an even layer. Optionally shave 1 oz dark chocolate over the top for extra texture and garnish. Slice with a warm knife (dip in hot water, wipe dry) for clean slices. Serve chilled.