Classic Italian dessert: ladyfingers soaked in espresso with creamy mascarpone. One of our favorite dessert! This makes 8 servings
Prep Time1 hrCook Time1 minTotal Time1 hr 1 min
Mascarpone cream
16 oz Mascarpone CheeseYou can find this in the commissary
5 Eggs
6 tbsp Sugar
Layers
3 cups Coffee
15 oz Ladyfingers
Unsweetened cocoa powder
1Prepare the coffee. We like to use espresso but American coffee is okay too. 😛
Some people like to add Marsala or rum, we personally don't like to add any alcohol. Simple is better. 🙂
Mascarpone cream: Don't rush this process. This is the most important part of this recipe.
2Whip egg yolks and sugar for at least 5 minutes.
* Optional: If you don’t want to use them raw we would recommend you to pasteurize the eggs. Prepare a syrup with water and sugar and bring it to a temperature of 249 F. Then pour the syrup into the eggs (the high temperature kills the bacteria) and carry on to beat.
3Add the mascarpone cheese to the whipped egg yolks and mix the ingredients gently.
4Whip the egg whites: beat the egg whites on medium-high speed until foamy.
5You need to be very patient on this step: Gently fold in part of the beaten egg whites into the yolk-mascarpone mixture, then add a little bit more of the remaining beaten egg whites just until fully incorporated. Repeat this step until you fully incorporate everything. The Mascarpone cream should look smooth and creamy.
To assemble
6Give it a quick dip of the ladyfingers in the coffee, then place in the bottom of the lined pan. Repeat this process to create one layer of dipped ladyfingers. (You might find that you need to break a few into pieces to fit them in the dish).
7Spoon half of the mascarpone filling over the lady fingers and spread into an even layer.
8Grate some the unsweetened chocolate powder over filling.
9Repeat the ladyfinger dipping and arranging process to create a second layer of ladyfingers over the cream. Sprinkle on top the unsweetened chocolate powder.
* Optional: You can add some chopped dark chocolate. It is a great addition.
10Wrap with plastic wrap and let chill in the refrigerator for at least 8 hours (if you can wait 24 hours, all the better). We always prepare it the day before serving it. Enjoy it!
Ingredients
Mascarpone cream
16 oz Mascarpone CheeseYou can find this in the commissary
5 Eggs
6 tbsp Sugar
Layers
3 cups Coffee
15 oz Ladyfingers
Unsweetened cocoa powder
Directions
1Prepare the coffee. We like to use espresso but American coffee is okay too. 😛
Some people like to add Marsala or rum, we personally don't like to add any alcohol. Simple is better. 🙂
Mascarpone cream: Don't rush this process. This is the most important part of this recipe.
2Whip egg yolks and sugar for at least 5 minutes.
* Optional: If you don’t want to use them raw we would recommend you to pasteurize the eggs. Prepare a syrup with water and sugar and bring it to a temperature of 249 F. Then pour the syrup into the eggs (the high temperature kills the bacteria) and carry on to beat.
3Add the mascarpone cheese to the whipped egg yolks and mix the ingredients gently.
4Whip the egg whites: beat the egg whites on medium-high speed until foamy.
5You need to be very patient on this step: Gently fold in part of the beaten egg whites into the yolk-mascarpone mixture, then add a little bit more of the remaining beaten egg whites just until fully incorporated. Repeat this step until you fully incorporate everything. The Mascarpone cream should look smooth and creamy.
To assemble
6Give it a quick dip of the ladyfingers in the coffee, then place in the bottom of the lined pan. Repeat this process to create one layer of dipped ladyfingers. (You might find that you need to break a few into pieces to fit them in the dish).
7Spoon half of the mascarpone filling over the lady fingers and spread into an even layer.
8Grate some the unsweetened chocolate powder over filling.
9Repeat the ladyfinger dipping and arranging process to create a second layer of ladyfingers over the cream. Sprinkle on top the unsweetened chocolate powder.
* Optional: You can add some chopped dark chocolate. It is a great addition.
10Wrap with plastic wrap and let chill in the refrigerator for at least 8 hours (if you can wait 24 hours, all the better). We always prepare it the day before serving it. Enjoy it!
Gianluigi and Carla D'Onofrio