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Ingredients
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Coffee soak
Mascarpone cream
Assembly
Method
Coffee soak
- 1
Brew 1 cup of very strong espresso or coffee. While hot, stir in 1 tsp granulated sugar until dissolved, then add 2 tablespoons dark rum or Marsala. Transfer the coffee mixture to a shallow wide dish and let it cool to warm (not hot) before using so it won't over-saturate the cookies.
Mascarpone cream
- 2
Prepare the zabaglione-like base
In a heatproof bowl, whisk together 3 egg yolks and 1 tablespoon granulated sugar until smooth and slightly pale. Place the bowl over a simmering pot of water (double-boiler) making sure the bottom of the bowl does not touch the water. Whisk constantly for about 4–6 minutes until the mixture is thick, warm (about 160°F / 71°C if using a thermometer) and ribbons form when you lift the whisk. Remove from heat and let cool for 5 minutes.
- 3
Combine with mascarpone
Add the 8 oz room-temperature mascarpone to the warm yolk mixture and whisk gently until smooth and lump-free. Stir in 1 teaspoon vanilla extract and a pinch of salt. Keep slightly warm or at room temperature.
- 4
Whip cream and fold
In a chilled bowl, whip 3 tablespoons heavy cream to soft peaks. Fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then carefully fold in the remaining whipped cream until homogeneous and airy. Do not overmix or the cream will deflate.
Assembly
- 5
Line an 8x8 inch (or similar 1.5–2 quart) dish. Quickly dip each ladyfinger into the cooled coffee mixture for 1–2 seconds per side — do not soak them; they should be moist but not falling apart. Arrange a single layer of 9 dipped ladyfingers snugly in the bottom of the dish (trim to fit if necessary).
- 6
Spread half of the mascarpone cream evenly over the ladyfingers, smoothing the top with an offset spatula to about 1/2-inch thickness.
- 7
Second layer and top
Place a second layer of 9 dipped ladyfingers over the cream, pressing gently to level. Spread the remaining mascarpone cream over the second layer and smooth the surface.
- 8
Cover the dish with plastic wrap and refrigerate for at least 6 hours, preferably 8–12 hours or overnight. Chilling allows the flavors to meld and the texture to set.
- 9
Just before serving, sift 1 tablespoon unsweetened cocoa powder evenly over the top and sprinkle 1 tablespoon finely grated dark chocolate if using. Slice into portions and serve chilled.