Layers of espresso-soaked ladyfingers and airy mascarpone cream dusted with cocoa, Italy’s iconic no-bake dessert.
Ingredients
Servings: 8
- 24 ladyfinger biscuits
- 16 oz mascarpone cheese
- 4 large eggs, separated
- 1/2 cup granulated sugar
- 1.5 cups strong brewed espresso, cooled
- 2 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
Method
- Whisk the egg yolks with sugar until pale and thick, then beat in the mascarpone and vanilla until smooth.
- In a clean bowl, whip the egg whites to stiff peaks and gently fold them into the mascarpone mixture.
- Quickly dip each ladyfinger in the cooled espresso and arrange a layer in a dish.
- Spread half the mascarpone cream over the ladyfingers, then repeat with a second layer of dipped ladyfingers and cream.
- Dust the top with cocoa powder, cover and refrigerate at least 4 hours before serving.