Ingredients:

  • 1.5 cups strong brewed espresso or coffee, cooled
  • 2 tbsp dark rum or Marsala wine
  • 1 tbsp granulated sugar
  • 4 large egg yolks, room temperature
  • 0.5 cup granulated sugar
  • 16 oz mascarpone cheese, room temperature
  • 3 large egg whites, room temperature
  • 1 tsp pure vanilla extract
  • 35 Savoiardi ladyfingers
  • 3 tbsp unsweetened cocoa powder

Instructions:

  1. Combine the cooled espresso, rum, and 1 tbsp sugar in a shallow bowl. Stir until the sugar is completely dissolved and set aside.
  2. In a large bowl, beat the egg yolks and 0.5 cup sugar on high for 3-5 minutes until the mixture is pale yellow and thick (the ribbon stage).
  3. Add the room-temperature mascarpone and vanilla extract to the egg mixture. Beat on low speed just until combined to avoid over-mixing.
  4. In a separate clean bowl, whip the egg whites until stiff peaks form.
  5. Gently fold the whipped egg whites into the mascarpone mixture using a spatula, cutting through the center and lifting from the bottom until no white streaks remain.
  6. Quickly dip each ladyfinger into the coffee mixture for one second per side, ensuring they do not soak through.
  7. Line the bottom of a 9x9 inch baking dish with the dipped ladyfingers, spread half of the mascarpone cream on top, repeat the layers, and finish with a dusting of unsweetened cocoa powder.
  8. Refrigerate for 6 to 24 hours to set before serving.