Ingredients

The following ingredients have 4 Servings
  • 6 egg yolks
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 2 cups mascarpone cheese (room temperature)
  • 1 cup whipping cream
  • 2 1/2 cups strong coffee
  • 1/4 cup Frangelico (optional)
  • 14 ounces ladyfinger cookies ((see note))
  • 2 tablespoons cocoa powder

Instruction

  • Add the egg yolks and sugar to the top of a double boiler over simmering water.
  • Immediately start beating the eggs and sugar until thick and frothy, or for at least 10 minutes.
  • Remove the bowl from the top of the double boiler and beat in the vanilla extract and mascarpone. 
  • In a separate bowl, beat the whipping cream until stiff peaks form.
  • Gently fold the whipping cream into the mascarpone mixture. 
  • In a shallow dish mix together the coffee and Frangelico. 
  • Carefully dip both sides of the ladyfingers in the coffee mixture (do not submerge) and layer on the bottom of a 9-inch x 13-inch pan. You may need to cut some of the biscuits to cover the pan.
  • Spread 1/2 of the cream mixture on top of the ladyfingers.
  • Place a second layer of coffee-dipped ladyfingers on top of the mascarpone layer. 
  • Spread the rest of the cream mixture on top.
  • Cover and chill in the fridge for at least 4 hours, or overnight. When ready to serve, sift the cocoa powder on top. Store leftovers in the fridge.