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Ingredients
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Coffee soaking
Mascarpone cream
Assembly & finishing
Method
Coffee soaking
Brew 1 1/2 cups very strong espresso or coffee. While hot, stir in 1 tablespoon of granulated sugar until dissolved; cool to room temperature, then chill in the fridge. Stir in 2 tablespoons dark rum or Marsala if using. Transfer coffee to a shallow wide container for dipping ladyfingers.
Mascarpone cream
Prepare zabaglione (cooked egg yolk mixture)
Place 5 egg yolks and 3/4 cup granulated sugar in a heatproof bowl. Whisk briefly to combine. Add 3 tablespoons Marsala (or rum) and a pinch of salt. Set the bowl over a pot of gently simmering water (bain-marie), making sure the bowl bottom doesn't touch the water. Whisk constantly until the mixture thickens, becomes pale and ribbons form when the whisk is lifted, about 8–10 minutes. The mixture should register about 160°F (71°C) if using a thermometer. Remove from heat and let cool slightly.
Incorporate mascarpone
When zabaglione is warm (not hot), whisk in the 16 ounces room-temperature mascarpone until smooth and homogenous. Taste and adjust sugar/liqueur as desired. Set aside to cool to near room temperature.
Whip cream and fold
In a chilled bowl, whip 1 cup cold heavy cream with 1 teaspoon vanilla extract until medium-stiff peaks form. Gently fold one-third of the whipped cream into the mascarpone-zabaglione to loosen it, then fold in the remaining whipped cream in two additions until fully combined and smooth. Do not overmix; keep the mixture light and airy.
Assembly & finishing
Prepare an 8x8-inch (or 9x9-inch) dish. Quickly dip each ladyfinger (savoiardi) one at a time into the chilled coffee mixture for about 1–2 seconds per side — do not soak; they should be moist but not falling apart. Line the bottom of the dish with a single layer of soaked ladyfingers, fitting them snugly.
Spread half of the mascarpone cream evenly over the ladyfingers, smoothing the top with an offset spatula. Add a second layer of coffee-dipped ladyfingers, arranging them the same way. Spread the remaining mascarpone cream over the second layer, smooth the top, and level carefully.
Cover the dish with plastic wrap and refrigerate at least 6 hours, preferably overnight, to let flavors meld and the dessert set. For best texture, chill 8–24 hours.
Just before serving, sift 2 tablespoons unsweetened cocoa powder evenly over the top. If desired, shave 1/2 ounce dark chocolate over the cocoa for extra texture and garnish.
Slice into squares and serve chilled. Keep leftovers refrigerated and consume within 2–3 days.