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Ingredients
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Coffee soak
Mascarpone cream
Assembly & garnish
Method
Coffee soak
Brew and sweeten
Brew 2 cups strong espresso (or very strong coffee). While still hot, stir in 1 tsp sugar if using until dissolved. Allow coffee to cool to room temperature, then stir in 3 tablespoons dark rum or Marsala if using. Transfer to a shallow wide dish suitable for quickly dipping ladyfingers.
Mascarpone cream
Prepare egg yolk sabayon
In a heatproof bowl large enough for whisking, whisk together 5 egg yolks and 3 tablespoons granulated sugar until smooth. Set the bowl over a saucepan of gently simmering water (double-boiler) making sure the bowl bottom doesn't touch the water. Whisk constantly for 6–8 minutes until the mixture is pale, thick, and has slightly increased in volume and registers about 160°F (71°C) if checked with an instant-read thermometer. Remove from heat and let cool slightly.
Incorporate mascarpone
When the yolk mixture is warm but not hot, fold in the 16 oz room-temperature mascarpone a little at a time using a spatula until fully incorporated and smooth. Add 1 tsp vanilla extract and a pinch of salt; fold gently to combine. Place in the refrigerator while you whip the cream.
Whip cream and combine
Chill a mixing bowl and whisk (or use a stand mixer chilled bowl). Pour 1 cup cold heavy cream into the bowl and whip to medium-stiff peaks. Gently fold about one-third of the whipped cream into the mascarpone mixture to lighten it, then fold in the remaining whipped cream until uniform and airy. Taste and adjust sweetness if desired.
Assembly & garnish
Dip ladyfingers
Quickly dip each ladyfinger into the cooled coffee mixture for 1–2 seconds per side — they should be moist but not falling apart. Work quickly; do not soak. Arrange a single layer of dipped ladyfingers in the bottom of a 9x13-inch (or equivalent) dish, breaking a few to fit as needed.
First cream layer
Spread about half of the mascarpone cream evenly over the ladyfinger layer with an offset spatula, smoothing to the edges.
Second layer
Dip another layer of ladyfingers as before and arrange them over the cream. Spread the remaining mascarpone cream evenly over the second ladyfinger layer, smoothing the top.
Chill and finish
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to allow flavors to meld and for the dessert to set.
Garnish before serving
Just before serving, dust the top generously with 2 tablespoons unsweetened cocoa powder using a fine-mesh sieve. Optionally sprinkle 1 tablespoon finely grated dark chocolate over the cocoa. Slice and serve chilled.