Description
A classic no-bake Italian dessert featuring espresso-soaked ladyfingers layered with a rich mascarpone cream and dusted with cocoa powder for an elegant, comforting treat.
Ingredients
6 large egg yolks
3/4 cup granulated sugar
1 cup heavy cream
1 cup mascarpone cheese
2 cups strong brewed espresso or coffee, cooled
1/4 cup coffee liqueur (optional)
1 package (7 oz) ladyfinger cookies (Savoiardi)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional, for garnish)
Instructions
- Whisk the egg yolks and sugar together in a heatproof bowl.
- Place the bowl over a pot of simmering water (double boiler) and whisk constantly for 8–10 minutes until the mixture thickens and reaches 160°F (71°C). Let it cool.
- In a separate bowl, whip the heavy cream to stiff peaks.
- Fold the mascarpone into the cooled egg mixture until smooth.
- Gently fold the whipped cream into the mascarpone mixture until fully combined and airy.
- Mix the espresso and coffee liqueur (if using) in a shallow dish.
- Quickly dip each ladyfinger (about 1 second per side) and line the bottom of a 9×9-inch dish.
- Spread half of the mascarpone mixture over the ladyfingers and smooth the top.
- Repeat with a second layer of dipped ladyfingers and the remaining mascarpone mixture.
- Cover and refrigerate for at least 6 hours, preferably overnight.
- Before serving, dust the top with cocoa powder and garnish with chocolate shavings if desired.
Notes
Dip ladyfingers briefly to avoid sogginess.
Letting it chill overnight enhances the flavor.
Use high-quality espresso or dark roast coffee for the best taste.
Can be made alcohol-free by omitting coffee liqueur.
Store covered in the fridge for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 18g
- Sodium: 60mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 145mg
