Ingredients
The following ingredients have 12 Servings
- 2 cups espresso (cold)
- 12 oz Savoiardi lady fingers
- 8 egg yolks ((farmer's market free range organic))
- 2 lb mascarpone cheese
- 1 1/2 cup heavy cream
- 1/2 cup granulated sugar + 2 tbsp
- 4 tsp vanilla extract
- 2 tbsp finely ground espresso beans ((Optional for garnish))
Instruction
- In the bowl of a kitchen aid mixer whip together the heavy cream with 2 tbsp of granulated sugar until stiff peaks form. Transfer to a bowl and refrigerate until ready to use.
- Rinse the kitchen aid bowl and dry it well. Add the egg yolks, sugar and vanilla extract. Whisk together until creamy then start adding the mascarpone cheese spoon by spoon. Wait until it is incorporated before adding more.
- Once all the mascarpone cheese has been incorporated, remove the whipped cream from the fridge and gently fold it into the egg yolk mascarpone mixture.
