Ingredients

The following ingredients have 12 Servings
  • 4 large egg yolks
  • 1/2 cup granulated sugar
  • 1/3 cup Marsala wine
  • 16 ounces mascarpone cheese
  • 1 cup heavy cream
  • 2 cups brewed espresso*
  • 3 tablespoons coffee liqueur or brandy
  • 3 tablespoons powdered sugar
  • 48 Savoiardi ladyfingers
  • 2 teaspoons unsweetened cocoa powder ((for garnish))

Instruction

  • Place the egg yolks, sugar, and Marsala in a large metal mixing bowl, and set it over a pot of simmering water.
  • Cook, whisking, until the mixture is pale, thick, and doubled in volume (about 5 minutes).
  • Remove from the heat, and whisk in the mascarpone.
  • Whip the cream until it holds stiff peaks.
  • Fold the whipped cream into the mascarpone mixture.
  • Set the filling aside.
  • Whisk the espresso, liqueur, and powdered sugar together in a shallow dish.
  • One at a time, dip the ladyfingers into the espresso mixture and arrange in an even layer in the bottom of a 9-inch by 13-inch pan. (Line the ladyfingers up in two straight rows of twelve.)
  • Spread half the filling over the ladyfingers, and repeat.
  • Spread the rest of the filling on top, dust with cocoa powder, and refrigerate for 8 hours.