Ingredients:
3 large eggs
1/3 cup sugar
1 cup espresso
2 tablespoons marsala wine
1/2 teaspoon vanilla extract
8 ounces mascarpone cheese
1/8 cup cocoa
24 ladyfingers
8 ounces whipping cream
Directions:
Most of this recipe comes from the one on the side of the Belgioso mascarpone container ( the brand at stores around here), but with some changes. This recipe isn’t an easy one – the most difficult part is properly saturating the ladyfingers without making them soggy – don’t be upset if your first try doesn’t come out so well.
In large bowl, combine 3 egg yolks, 1 tbs espresso, sugar, vanilla, and marsala wine. Beat ~3 minutes, and finally add mascarpone and beat 3-5 minutes more. Mixture should be slightly firm, and very tasty :). Add more sugar to suit your taste, I prefer 1/3 cup, some people like 1/2 cup.
In a separate bowl, add whipping cream & a pinch of sugar, whip until stiff peaks form.
Fold whipping cream into mascarpone mixture – should end up being fluffy but stiff.
Now, you need to layer the ladyfingers & mascarpone in a pan – I use a 8×8 glass pan, works perfect.
Here’s the difficult part – your first layer should be ladyfingers soaked in espresso. I say soaked, but make sure they are not soggy. To soak the ladyfingers, I work with 1/2 a ladyfinger at a time, dipping each side for a split second, just enough to barely cover the top or bottom. If you soak it too much, just sqeeze the excess out like a sponge. If you don’t get enough, use your fingers to drip some coffee on the ladyfinger, and sort of massage it inches Lay down 12 ladyfinger halves in the pan, and spread a layer of mascarpone mixure on top. Sprinkle cocoa on top of each layer.
Repeat for the next 3 layers.
Chill for at least 2 hours before serving.
Enjoy!
Servings: 8
Time preparation: 40 min.
Time total: 40 min.