Ingredients
Mascarpone Cream:
16 oz Mascarpone cheese (450g), cold from the fridge (recommended: Galbani)
4 egg yolks
⅔ cup granulated or caster sugar (133g)
1 tsp vanilla
¼ tsp salt
1 ½ cup heavy cream, chilled (360g) OR 4 egg whites
Assembly:
30–36 ladyfingers
1 ½ cup strong black coffee, room temperature (360g)
2 tbsp cocoa powder (for dusting)
Instructions
-
-
Mascarpone Cream Option 1: Using Heavy Cream (Recommended)
-
Whisk mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.
-
In a separate heat-proof bowl, whisk egg yolks and sugar over a simmering saucepan (double boiler) for 2 minutes until light and fluffy. Remove from heat.
-
Pour the egg yolk mixture into the mascarpone and add salt and vanilla. Whisk until combined, scraping the bowl halfway through.
-
In a separate bowl, whip chilled heavy cream until medium stiff peaks form. Gently fold whipped cream into the mascarpone mixture in 2-3 additions, being careful not to deflate the mixture.
-
-
Mascarpone Cream Option 2: Using Egg Whites
-
Whisk mascarpone cheese on medium speed for 30-60 seconds until creamy. Scrape the bowl and set aside.
-
In a separate heat-proof bowl, whisk egg yolks and sugar over a simmering saucepan for 2 minutes until light and fluffy. Remove from heat.
-
Pour the egg yolk mixture into the mascarpone and add salt and vanilla. Whisk until combined, scraping the bowl halfway through.
-
In another clean bowl, whisk egg whites and the remaining sugar over a simmering saucepan until reaching 160°F (5-8 minutes). Continue whisking until a stiff meringue forms.
-
Gently fold the meringue into the mascarpone mixture in 2-3 additions, ensuring it doesn’t deflate.
-
-
Assembly:
-
Pour the coffee into a wide bowl and allow it to reach room temperature.
-
Quickly dip each ladyfinger into the coffee on both sides, ensuring they aren’t soaked for too long (1-2 seconds).
-
Layer the soaked ladyfingers in the bottom of a rectangular dish (8×9.5 inches).
-
Spread half of the mascarpone cream evenly over the soaked ladyfingers.
-
Repeat with another layer of soaked ladyfingers and the remaining mascarpone cream.
-
Cover the dish and refrigerate for at least 6 hours (overnight is best).
-
-
Finishing Touch:
-
Sift cocoa powder evenly over the top before serving. Cut into slices and enjoy!
-
-
Notes
-
-
Vegan Option: Substitute dairy mascarpone with a plant-based version and use vegan heavy cream.
-
Flavors: Infuse your coffee with a cinnamon stick for a warm twist, or add orange zest to the mascarpone for a citrusy edge.
-
- Prep Time: 30 minutes
- Chill Time:: 6 hours
- Category: Dessert, Italian, Classic
- Method: No-Bake, Chilled
- Cuisine: Italian
- Diet: Gluten Free