Ingredients

The following ingredients have 4 Servings
  • 6 egg yolks (room temperature)
  • ½ cup sugar
  • 1 lb mascarpone (room temperature)
  • 6 egg whites (room temperature)
  • 25 ladyfingers
  • 2 cups brewed espresso (or strong coffee, cooled)
  • ½ cup unsweetened cocoa powder (for dusting)
  • 4 tbsp Amaretto (or Marsala wine, Kahlua, dark rum (or omit))

Instruction

  • Use an electric mixer to whip the egg yolks with the sugar until pale, making sure the sugar is completely dissolved.
  • Mix in the mascarpone cheese and whip for about 1 to 2 minutes until well combined and smooth. Mix in the Amaretto.
  • In a separate bowl, use your cleaned electric mixer to whip the egg whites to stiff peaks. Fold the egg white into the egg yolks/mascarpone mixture in several additions.
  • Spread a thin layer of the cream mixture in your baking dish (8x8 or 9x9).
  • Very briefly submerge a ladyfinger into the cooled espresso and then place it in the dish on top of the cream (don't over-soak the ladyfingers!). Continue until you filled the dish with one layer.
  • Spoon another layer of the cream mixture (half of the mixture) over the ladyfingers and then repeat with another layer of lightly espresso-soaked ladyfingers.
  • Cover with foil or plastic wrap and chill for at least 2 hours, preferably overnight.
  • Just before serving, dust the top with the cocoa powder with a fine-mesh sieve.