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Ingredients
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Base Ingredients
Filling Ingredients
Method
Preparation of Coffee Mixture
- 1
Brew the Espresso
Brew 1 cup of strong espresso coffee and let it cool to room temperature.
- 2
Mix Coffee and Liqueur
In a shallow dish, combine the cooled espresso with the coffee liqueur (if using). Set aside.
Preparation of Filling
- 3
Whisk Egg Yolks and Sugar
In a medium bowl, whisk together the egg yolks and granulated sugar until the mixture is pale and creamy.
- 4
Incorporate Mascarpone
Add the mascarpone cheese and vanilla extract to the egg yolk mixture, mixing until smooth and well combined.
- 5
Whip Heavy Cream
In a separate bowl, whip the heavy cream until stiff peaks form.
- 6
Fold Cream into Mascarpone Mixture
Gently fold the whipped cream into the mascarpone mixture until fully incorporated.
Assembly
- 7
Dip Ladyfingers
Quickly dip each ladyfinger into the coffee mixture, ensuring they are soaked but not soggy.
- 8
Layer the Ingredients
In a rectangular baking dish, layer half of the dipped ladyfingers, followed by half of the mascarpone filling. Repeat the layers.
- 9
Dust with Cocoa Powder
Using a fine sieve, dust the top layer with cocoa powder.
Chill
- 10
Refrigerate
Cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight, to allow the flavors to meld.