Description
A delightful, layered dessert that combines the rich flavors of espresso and mascarpone cream, served in elegant cups for a touch of sophistication.
Ingredients
Scale
- 6 Large Egg Yolks
- ¾ cup (150g) Granulated Sugar, divided
- 16 oz (about 2 cups or 450g) Mascarpone Cheese, room temperature
- 1 ½ cups (360ml) Strong Brewed Espresso or Very Strong Coffee, cooled
- 2 tablespoons (30ml) Marsala Wine, Dark Rum, or Coffee Liqueur (Optional)
- Approximately 24–30 Savoiardi (Ladyfingers)
- Unsweetened Cocoa Powder, for dusting
Instructions
- Prepare the Coffee Soak by brewing espresso, cooling it in a shallow dish, and stirring in any optional alcohol.
- Create the Mascarpone Cream Base using a heatproof bowl over simmering water.
- Whisk Yolks and Sugar together until pale and thick.
- Cook the Egg Yolk Mixture to make it safe to eat, heating it over simmering water.
- Cool the Yolk Mixture in an ice water bath.
- Incorporate the Mascarpone into the cooled yolk mixture until smooth.
- Prepare your serving cups for layering the dessert.
- Chill the layered dessert in the fridge for at least 4 hours.
Notes
Use fresh, high-quality ingredients for best flavor. Let coffee cool before dipping ladyfingers to maintain structure.
- Prep Time: 30
- Cook Time: 30
- Category: Dessert
- Method: Chilling
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 18g
- Sodium: 90mg
- Fat: 30g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 9g