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!