Layers of lady fingers dipped in espresso laced with a little sweet Marsala wine and cream mixture comprising of egg yolks, sugar, and mascarpone cheese folded in whipped heavy cream. So sinfully good! And that’s not the end! A shower of unsweetened cocoa powder and grated dark chocolate on top before serving completes the cast. What is not to like in this no-bake dessert? After tubs of expired mascarpone cheese and heavy cream are long forgotten, I replenished my stock but with a firm resolve that I will make it. I was even tempted to blog about it in advance so there’ll be no chance of me doing something else and putting it aside. But I am better than that (I told myself) so here it is ...
6 egg yolks
1 cup white sugar
1 1/4 cups mascarpone cheese
1 3/4 cups heavy whipping cream
2 packages ladyfingers (approx 24 ladyfingers total)
1 cup espresso or any strong coffee mixed with 1 tablespoon Marsala wine
1 tbsp unsweetened cocoa powder (for dusting)
dark chocolate (shaved)
Chill the bowl to be used for whipping the heavy cream
Whisk together egg yolks and sugar on top of a double boiler until well combined
Reduce heat to low and stir for about five minutes
Remove the mixture from heat add the mascarpone
Beat until combined- set aside
With an electric mixer, whip the heavy cream in the chilled bowl until the stiff peaks are formed.
Gently fold into yolk mixture and set aside.
Dip each lady finger into the espresso
Arrange the lady fingers in the pyrex dish
Spoon half of the cream filling over the lady fingers.
Layer - using ladyfingers topped with cream filling
Sift unsweetened cocoa powder on top then sprinkle grated dark chocolate for garnish
Cover with plastic wrap or aluminum foil and chill until firm before serving