How to make it
7 steps. Take it one step at a time.
Prepare the espresso and allow it
Prepare the espresso and allow it to cool completely in a shallow bowl.
Separate the egg yolks from the whites
Separate the egg yolks from the whites. In a large bowl, whisk the egg yolks with the sugar until the mixture is pale and thick.
Gently fold the softened mascarpone
Gently fold the softened mascarpone into the egg yolk mixture until smooth and well combined.
In a separate clean bowl, whip the egg whites
In a separate clean bowl, whip the egg whites until stiff peaks form. Gently fold the whipped whites into the mascarpone cream mixture to create a light, airy filling.
Quickly dip each ladyfinger
Quickly dip each ladyfinger into the cooled espresso (do not soak them through or they will become mushy) and arrange them in a single layer at the bottom of your dish.
Spread half of the mascarpone cream
Spread half of the mascarpone cream over the ladyfinger layer. Repeat with another layer of espresso-dipped ladyfingers and finish with the remaining cream.
Cover and refrigerate
Cover and refrigerate for at least 4 hours, preferably overnight. Just before serving, dust the top generously with cocoa powder.
4 hr
A little kitchen wisdom
For the best results, use high-quality espresso and let the dessert sit in the fridge overnight to allow the flavors to meld and the ladyfingers to soften perfectly.
