Servings: 6–8
Prep Time: 25 minutes
Chill Time: 4+ hours
Total Time: ~4.5 hours
✦ Ingredients
6 egg yolks
3/4 cup (150g) granulated sugar
1 cup (240ml) heavy cream
8 oz (225g) mascarpone cheese, room temperature
1 ½ cups (360ml) strong brewed espresso, cooled
1/4 cup (60ml) coffee liqueur (optional, e.g., Kahlúa)
2 packs (7 oz) Savoiardi (ladyfinger biscuits)
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional)
✦ Instructions
Prepare the Cream:
In a heatproof bowl over a simmering pot of water (double boiler), whisk together egg yolks and sugar until thickened and pale (about 8–10 minutes). Remove from heat and let cool slightly.
Whip the Cream:
In a separate bowl, beat the heavy cream until stiff peaks form.
Combine:
Gently fold the mascarpone into the cooled yolk mixture until smooth. Then fold in the whipped cream until well combined. Set aside.
Dip & Layer:
In a shallow dish, mix espresso and liqueur. Briefly dip each ladyfinger (1–2 seconds) and line the bottom of your dish.
Build It:
Spread half of the mascarpone mixture over the dipped ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
Chill:
Cover and refrigerate for at least 4 hours or overnight.
Finish & Serve:
Before serving, dust generously with cocoa powder and add chocolate shavings if desired.
Casa Dolce Tip:
Make it personal—use your own coffee blend or add a hint of orange zest to the cream for a citrus twist.
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