Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Cream Mixture
Coffee Mixture
Layering
Method
Prepare Cream Mixture
- 1
Mix Egg Yolks and Sugar
In a bowl, whisk together the egg yolks and granulated sugar until pale and creamy.
- 2
Add Mascarpone
Gently fold in the mascarpone cheese into the egg yolk mixture until smooth.
- 3
Whip Cream
In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.
- 4
Combine Mixtures
Carefully fold the whipped cream into the mascarpone mixture until well combined.
Prepare Coffee Mixture
- 5
Brew Coffee
Brew a cup of strong espresso or coffee and let it cool slightly.
- 6
Add Liqueur (Optional)
Stir in coffee liqueur if using, and set aside.
Layering & Assembling
- 7
Dip Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, making sure they are soaked but not soggy.
- 8
Layer in Dish
Arrange a layer of dipped ladyfingers at the bottom of a rectangular dish.
- 9
Spread Cream Mixture
Spread half of the cream mixture over the layer of ladyfingers.
- 10
Repeat Layers
Add another layer of dipped ladyfingers followed by the remaining cream mixture.
- 11
Chill
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight.
- 12
Serve
Before serving, dust the top with cocoa powder and cut into squares.