Equipment
* optional
Ingredients
Coffee Soak
- 150 ml strong espresso or coffee, brewed and cooled to room temperature
- 30 ml marsala wine
Mascarpone Cream
- 3 egg yolks
- 50 g white granulated sugar
- 250 g mascarpone cheese, chilled
Assembly
- 100 g ladyfingers (savoiardi)
- 10 g unsweetened cocoa powder
Nutrition (per serving)
Method
In a shallow dish, combine the cooled espresso and Marsala wine. Set aside.
In a mixing bowl, vigorously whisk the egg yolks and sugar together until the mixture triples in volume, becomes thick, and turns a pale yellow color.
Add the cold mascarpone to the egg yolk mixture. Gently fold it in using a spatula until completely smooth and homogeneous. Do not overmix.
Quickly dip the ladyfingers into the coffee mixture for exactly one second per side. Break them as needed to fit the bottom of your individual serving glasses.
Spoon or pipe a layer of the mascarpone cream over the soaked ladyfingers in the glasses. Repeat with another layer of dipped ladyfingers and finish with a final layer of cream.
Cover the cups and chill in the refrigerator at 4C/39F for at least 4 hours to allow the flavors to meld and the cream to set.
Just before serving, use a fine mesh sieve to generously dust the tops with unsweetened cocoa powder.
Chef's Notes
- Because this recipe requires no cooking, utilizing pasteurized shell eggs is strongly recommended to ensure food safety without sacrificing the traditional silken texture.
- For the best structural integrity, seek out Italian Savoiardi biscuits rather than soft sponge-cake ladyfingers found in some bakeries.
- Dusting the cocoa powder immediately before serving is crucial. If dusted before chilling, the cocoa absorbs moisture from the cream and turns into a dark, unappealing paste.
- If you prefer a lighter, airier cream, you can fold in two pasteurized egg whites beaten to stiff peaks just after adding the mascarpone.
Storage
Refrigerator: 3 days — Cover tightly to prevent the cream from absorbing refrigerator odors.
