A timeless Italian no-bake dessert layering espresso-dipped ladyfingers and creamy mascarpone frosting, dusted with cocoa. Best when chilled overnight.
Ingredients
- 6 large egg yolks
- ¾ cup (150 g) granulated sugar
- 1 cup (240 ml) strong brewed espresso or strong coffee, cooled
- 2 tablespoons coffee liqueur (optional)
- 1 pound (≈ 450 g) mascarpone cheese, chilled
- 1 cup (240 ml) heavy cream
- 30–36 ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder, for dusting
Instructions
- In a mixing bowl, whisk the egg yolks and sugar together until pale and thick.
- In a separate bowl, whip the heavy cream until soft peaks form.
- Gently fold the mascarpone into the egg yolk mixture until smooth and fully incorporated.
- Fold in the whipped cream until the mixture is uniform and creamy.
- Combine the cooled espresso (and coffee liqueur if using) in a shallow dish.
- Quickly dip each ladyfinger into the coffee mixture — do not soak; just enough to moisten both sides.
- Layer half of the soaked biscuits in a serving dish or baking pan.
- Spread half of the mascarpone mixture over the biscuits.
- Repeat with remaining ladyfingers and mascarpone layer.
- Dust the top generously with cocoa powder.
- Refrigerate for at least 4 hours, ideally overnight, before serving.
Tip: For best results, chill overnight to allow flavors to meld. Use high-quality espresso and cold ingredients for smoother texture.
