Ingredients
The following ingredients have 4 Servings
- 6 large egg yolks
- 2/3 cup (135 grams) granulated sugar
- 1/4 teaspoon salt
- 24 ounces (680 grams) cold mascarpone cheese ((straight from the refrigerator) )
- 2 teaspoons (10 ml) pure vanilla extract
- 1 1/2 cups (360 ml) cold heavy whipping cream
- 2 cups (480 ml) cold espresso
- 1/4 cup (60 ml) Kahlua ((optional) )
- 40 to 45 ladyfingers
- 1/4 cup (22 grams) unsweetened cocoa powder
Instruction
- Combine the egg yolks, granulated sugar, and salt in a large heat-proof bowl.
- Set the bowl over a saucepan of simmering water, whisking constantly to ensure that the eggs don’t scramble.
- Once the mixture has thickened, is pale in color, and reaches a temperature of 165°F-170°F (it should take about 10 to 13 minutes) remove the bowl from the saucepan and set aside to cool for 5 to 10 minutes.
- Whisk the cold mascarpone and vanilla extract into the egg mixture until well combined and no lumps remain (make sure not to overmix).
- In a separate cold mixing bowl with clean beaters, beat the heavy whipping cream to medium-stiff peaks.
- Fold half of the whipped cream into the mascarpone egg mixture until fully combined, then fold in the remaining whipped cream. Set aside.
- In a shallow dish, combine the cold espresso and Kahlua.
- Dip the ladyfingers into the coffee mixture, one at a time, and arrange half of them in a single layer in a 9x13 inch baking pan.
- Spread half of the mascarpone mixture over the ladyfingers and top with another layer of dipped ladyfingers.
- Spread the remaining mascarpone mixture over the ladyfingers and dust with cocoa powder.
- Cover the baking pan with plastic wrap and refrigerate for at least 8 hours or overnight before serving.
