1. Brew coffee and set aside to cool. Allow mascarpone to come to room temperature.
2. Bring water to a slow boil in a pot. In a metal or glass bowl, combine egg yolks and sugar over the boiling water, as a double boiler. Stir the mixture constantly until it forms a yellow, thick sauce.
3. Remove egg yolks and sugar from the boiler and whisk until the mixture is light and fluffy.
4. Stir mascarpone into egg yolk and sugar mixture.
5. Make whipped cream with heavy whipping cream and vanilla. Beat whipping cream until peaks form. Fold whipped cream into mascarpone and egg yolk mixture.
6. Pour coffee and coffee liquor into a shallow dish. Briefly dip the individual lady fingers into the liquid.
7. In a square baking pan, line the bottom of the pan with a layer of the lady fingers soaked with coffee liquid.
8. Spread half of the cream on top of the lady's fingers. Repeat the layers of lady fingers and cream. Finish with a dusting of cocoa powder. Chill for at least 2 hours.
Shop Ingredients
Directions
1. Brew coffee and set aside to cool. Allow mascarpone to come to room temperature.
2. Bring water to a slow boil in a pot. In a metal or glass bowl, combine egg yolks and sugar over the boiling water, as a double boiler. Stir the mixture constantly until it forms a yellow, thick sauce.
3. Remove egg yolks and sugar from the boiler and whisk until the mixture is light and fluffy.
4. Stir mascarpone into egg yolk and sugar mixture.
5. Make whipped cream with heavy whipping cream and vanilla. Beat whipping cream until peaks form. Fold whipped cream into mascarpone and egg yolk mixture.
6. Pour coffee and coffee liquor into a shallow dish. Briefly dip the individual lady fingers into the liquid.
7. In a square baking pan, line the bottom of the pan with a layer of the lady fingers soaked with coffee liquid.
8. Spread half of the cream on top of the lady's fingers. Repeat the layers of lady fingers and cream. Finish with a dusting of cocoa powder. Chill for at least 2 hours.