A rich and creamy classic Italian dessert made with layers of coffee-soaked ladyfingers, mascarpone cheese, and a dusting of cocoa powder.

Units Scale

Cook Mode Prevent your screen from going dark

In a heatproof bowl, whisk together egg yolks and sugar. Place over a pot of simmering water and whisk constantly until the mixture is thickened and pale, about 8–10 minutes. Let it cool.
In a large bowl, beat the mascarpone cheese until smooth.
In a separate bowl, whip the heavy cream to stiff peaks.
Gently fold the mascarpone into the cooled egg mixture, then fold in the whipped cream until smooth.
In a shallow dish, combine the cooled espresso with coffee liqueur (if using).
Dip each ladyfinger quickly into the coffee mixture and arrange a layer in the bottom of a 9×13 inch dish.
Spread half of the mascarpone mixture over the ladyfingers and smooth the top.
Repeat with another layer of dipped ladyfingers and remaining mascarpone mixture.
Cover and refrigerate for at least 6 hours or overnight.
Dust the top with cocoa powder before serving and garnish with chocolate shavings if desired.