Description
A timeless Italian dessert featuring airy ladyfingers soaked in espresso, layered with a luscious mascarpone cream, and dusted with cocoa.
Ingredients
Scale
- 1 cup mascarpone cheese
- ½ cup heavy cream
- ½ cup granulated sugar
- 4 large egg yolks
- 12–14 ladyfingers
- 2 cups espresso (cold)
- 1 tbsp dark rum or coffee liqueur (optional)
- Unsweetened cocoa powder for dusting
Instructions
- Whisk egg yolks and sugar until pale and thick over gentle heat.
- Fold in mascarpone until silky.
- Gently fold in whipped cream.
- Combine espresso and rum in a shallow dish.
- Dip ladyfingers and layer in a dish.
- Spread half of mascarpone filling over cookies.
- Repeat with wet ladyfingers and remaining cream.
- Refrigerate 4+ hours.
- Dust with cocoa before serving.