Ingredients:

  • 1 cup (240 ml) brewed espresso or strong coffee, cooled
  • 3 tablespoons (45 ml) coffee liqueur (optional)
  • 4 large eggs
  • 1 cup (200 g) granulated sugar
  • 16 oz (450 g) mascarpone cheese, at room temperature
  • 1 cup (240 ml) heavy cream
  • 24 ladyfingers (savoiardi biscuits)
  • 2 tablespoons (15 g) unsweetened cocoa powder (for dusting)

Instructions:

  1. Brew espresso and let it cool. Stir in coffee liqueur (if using).
  2. In a bowl, whisk egg yolks and sugar until pale. Mix in mascarpone cheese until smooth.
  3. In another bowl, whip heavy cream until stiff peaks form. Fold whipped cream gently into the mascarpone mixture.
  4. Dip each ladyfinger briefly in the coffee mixture. Layer half of the soaked ladyfingers in the bottom of the baking dish.
  5. Spread half of the mascarpone filling over the ladyfingers. Repeat with remaining ladyfingers and mascarpone filling.
  6. Cover the dish and refrigerate for at least 4 hours, or overnight.
  7. Dust with cocoa powder before serving. Slice and enjoy!