Ingredients

• 1.5 cups Strong brewed espresso (or very strong coffee)
• 0.5 cup Granulated sugar
• 4 Large egg yolks
• 16 ounces Mascarpone cheese, cold
• 24 pieces Ladyfingers (Savoiardi)
• 2 tablespoons Marsala wine (sweet, optional but recommended)
• 1 teaspoon Vanilla extract
• 2 tablespoons Unsweetened cocoa powder

Instructions

1. 1

   Brew the espresso and let it cool completely. Pour it into a shallow dish for dipping.

2. 2

   In a heatproof bowl set over a saucepan of simmering water (double boiler), whisk together the egg yolks, granulated sugar, and Marsala wine (if using). Do not let the bowl touch the water.

3. 3

   Whisk continuously for 8-10 minutes, until the mixture is pale, thick, and has increased in volume, reaching a temperature of around 160°F (71°C). This pasteurizes the yolks. Remove from heat and stir in the vanilla extract. Let cool to room temperature, stirring occasionally.

4. 4

   In a separate large bowl, gently whisk the cold mascarpone cheese until just smooth. Avoid over-whisking, which can curdle it.

5. 5

   Gradually fold the cooled egg yolk mixture into the mascarpone until just combined and smooth. Be gentle to maintain the airy texture.

6. 6

   Quickly dip each ladyfinger into the cooled espresso for just 1-2 seconds per side; do not let them get soggy. Arrange a single layer of dipped ladyfingers at the bottom of an 8x8 inch (20x20 cm) square dish or a 9x5 inch (23x13 cm) loaf pan.

7. 7

   Spread half of the mascarpone cream mixture evenly over the ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.

8. 8

   Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set.

9. 9

   Before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.