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Ingredients
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Espresso Crumble
Mascarpone Cream
Assembly
Method
Espresso Crumble
Brew espresso
Brew 1 cup of very strong espresso and let it cool until warm. If you have only regular coffee, brew double strength.
Make crumble
In a small saucepan over medium heat, add 2 tbs granulated sugar and 2 tbs unsalted butter. Stir until sugar dissolves and butter melts. Add 3 tbs all-purpose flour and 1 tsp cocoa powder, whisking constantly for 1–2 minutes until mixture smells toasty and forms small clumps. Remove from heat and stir in a pinch of sea salt. While still warm, press crumble into a thin layer on a sheet of parchment to cool and crisp for 10–15 minutes. Break into coarse crumbs.
Reserve about 2 tbs of this crumble to sprinkle between layers and for topping; keep the rest to serve alongside or plate decoration.
Mascarpone Cream
Whisk egg yolks and sugar
In a heatproof bowl, whisk together 3 egg yolks and 4 tbs granulated sugar until pale and slightly thickened (about 1–2 minutes).
Tempering over bain-marie
Place the bowl over a saucepan of simmering water (bain-marie) making sure the bowl does not touch the water. Whisk the yolk mixture continuously until it reaches a ribbon consistency and registers about 160°F (71°C) or is warm and thicker, 3–5 minutes. Remove from heat and cool for 2 minutes.
Combine mascarpone
Fold 1 cup mascarpone into the tempered yolks until smooth and lump-free. Stir in 1 tsp vanilla extract and an optional pinch of cinnamon.
Whip cream
In a separate chilled bowl, whip 3 tbs heavy cream to soft peaks. Gently fold the whipped cream into the mascarpone mixture until uniform and light. Cover and refrigerate while you assemble so the cream firms slightly.
Assembly
Prepare coffee dip
Mix the cooled espresso with 2 tbs coffee liqueur (if using). Taste and adjust: it should be strong but not syrupy.
Dip ladyfingers
Quickly dip each ladyfinger for 1 second per side into the coffee mixture — they should be moistened but not soggy. Arrange a single layer of 9 dipped ladyfingers in the bottom of an 8x8 inch (20x20 cm) baking dish or similar serving container.
First layer of cream and crumble
Spread half of the mascarpone cream evenly over the ladyfingers (about 1/2 of the mixture). Sprinkle half of the reserved espresso crumble (about 1 tbs) evenly over the cream. If desired, grate a little dark chocolate over the crumble.
Second layer
Repeat with another layer of 9 dipped ladyfingers, the remaining mascarpone cream, and the remaining espresso crumble. Smooth the top with a spatula.
Chill and set
Cover the dish and chill in the refrigerator for at least 4 hours, preferably overnight, to allow flavors to meld and texture to set.
Finish and serve
Just before serving, dust the top lightly with 1 tbs unsweetened cocoa powder and sprinkle the reserved coarse crumble and optional grated dark chocolate. Cut into portions and serve chilled.