Ingredients
The following ingredients have 4 Servings
- 1 1/2 cups boiling water
- 4 big tsp. instant espresso coffee, such as Medaglia D'Oro
- 6 tbsp. Tia Maria liqueur (see Recipe)
- 6 large free-run egg yolks
- 3/4 cup granulated sugar
- 3 tbsp. Marsala wine
- 2 cups (475 g) mascarpone cheese, room temperature
- 28 Ladyfingers, or more if needed
- unsweetened cocoa powder, for dusting
- 1 1/2 cups 35% heavy cream
- 1 1/2 tbsp. powdered sugar
- 2 tsp. pure vanilla extract
Instruction
- In a medium bowl, combine boiling water with instant espresso coffee; stir until the coffee granules are completely dissolved.
- Add Tia Maria and quickly stir; set aside.
- In a double boiler, place egg yolks and whisk constantly until fluffy before adding sugar. Whisk continuously and when it gets thick, add half of the Marsala wine; continue whisking until smoother.
- Add the remaining liqueur and whisk until tiny bubbles form on the surface and the mixture gets smooth and thick.
- Remove from the heat to cool completely and transfer to a large mixing bowl.
- Add mascarpone cheese and mix until well combined.
- Once nice and smooth, add whipped cream and fold in gently (don’t deflate the whipped cream) until nicely blended.
