Ingredients:

  • 1.5 cups strong espresso, room temperature
  • 2 tbsp dark rum
  • 1 tbsp pure maple syrup
  • 1 lb mascarpone cheese, slightly softened
  • 4 large egg yolks
  • 0.5 cup organic cane sugar
  • 1 cup heavy whipping cream, cold
  • 1 tsp vanilla bean paste
  • 200g Savoiardi ladyfingers
  • 3 tbsp unsweetened cocoa powder
  • 1 oz dark chocolate, grated

Instructions:

  1. Combine 1.5 cups espresso, 2 tbsp dark rum, and 1 tbsp maple syrup in a shallow bowl. Note: Room temperature liquid prevents the cookies from absorbing too much too fast.
  2. Whisk 4 large egg yolks and 0.5 cup cane sugar in a heat proof bowl over simmering water. Cook until thick and pale yellow.
  3. Remove from heat and stir in 1 lb mascarpone and 1 tsp vanilla bean paste. Note: Fold gently to keep the texture velvety.
  4. Whip 1 cup heavy whipping cream in a separate bowl until stiff peaks form.
  5. Fold the whipped cream into the mascarpone mixture using a slow, figure eight motion.
  6. Dip 200g ladyfingers into the coffee mixture for exactly one second per side. Ensure they aren't dripping wet.
  7. Lay half of the cookies in the bottom of your pan to create a solid base.
  8. Spread half of the mascarpone cream over the cookies and repeat with a second layer.
  9. Dust with 3 tbsp cocoa powder and top with 1 oz grated dark chocolate.
  10. Chill for 6 hours until the layers are set and firm.