Ingredients

The following ingredients have 12 Servings
  • 6 large egg yolks
  • 1/2 cup granulated sugar
  • 1 (16-oz) tub mascarpone
  • 2 cups heavy whipping cream
  • 2 pasteurized egg whites (optional)
  • 2 cups espresso or very strong coffee
  • 4 tablespoons Marsala (OR dark rum)
  • 50 ladyfinger cookies
  • 2 tablespoons unsweetened cocoa powder

Instruction

  • Double boil egg yolks: Whisk together egg yolks and sugar in a heat–safe bowl. Set over a pan with simmering water (do not allow bowl to touch water!) and simmer, whisking constantly, for 5-10 minutes or until slightly thickened and lighter in color, reaching 160°F. Take bowl off the pan and set aside to cool for 5 minutes.
  • Combine egg yolks and mascarpone: Once cooled, place in large mixing bowl with mascarpone. Using a whisk (NOT an electric mixer!), whisk until combined and smooth.
  • Fold in whipped cream (and optionally beaten egg whites): Whip heavy cream to medium peaks (and egg whites to stiff peaks, if using). Carefully fold whipped cream into mascarpone cream. If using pasteurized egg whites, fold in 1/3 of whipped egg whites first to slack down mixture, then very gently fold in remaining 2/3.
  • Assemble and chill: Combine coffee and Marsala in shallow dish. Quickly dip ladyfingers in coffee mixture (do not soak, only dip; see notes for tips) and evenly arrange one layer of dipped ladyfingers in 9x13 inch pan. Cover with half of the mascarpone cream. Repeat layers, then chill in the fridge for at least 6 hours, better overnight.
  • Serve: Dust top with cocoa powder right before serving.