Ingredients
Directions 9 steps | 270 Minutes
In a large mixing bowl, add the egg yolks and sugar. (See notes 2.)
With a handheld mixer, whip the egg yolks and sugar together until lighter in color and thickened.
Fold in the mascarpone cheese. The consistency of the mixture should resemble mayonnaise.
In a separate mixing bowl, add the heavy cream and a pinch of salt. Whip until soft peaks form.
Use a spatula to gently stir the whipped cream into the mascarpone mixture. Set aside.
Quickly dip each side of the ladyfinger into the espresso and transfer it to the bottom of a serving dish.
Top the espresso-soaked ladyfingers with the mascarpone mixture. Repeat the steps two times, ending with the mascarpone mixture.
Cover the dish with plastic wrap and refrigerate for 4 hours or overnight. Sprinkle cocoa powder on top before serving.
Enjoy!
Notes:
- If worried about using raw eggs, use pasteurized eggs.
- When putting this recipe together, try to work in a cool area. If that is not possible, chill the mixing bowls before use.
FOOD FOR THOUGHT?
Leave a review or join the conversation.