Ingredients:

  • 1.5 cups strong brewed espresso, cooled
  • 2 tbsp dark rum
  • 1 tbsp granulated sugar
  • 16 oz mascarpone cheese, chilled
  • 4 large egg yolks
  • 1/3 cup granulated sugar
  • 3 large egg whites
  • 1 tsp vanilla extract
  • 35 Savoiardi (Italian ladyfingers)
  • 3 tbsp unsweetened cocoa powder

Instructions:

  1. Prepare the coffee soak by stirring 1 tbsp granulated sugar into hot espresso until dissolved. Once cooled to room temperature, stir in the dark rum and pour into a shallow bowl.
  2. Beat the egg yolks and 1/3 cup granulated sugar together until the mixture becomes pale yellow and thick.
  3. In a separate bowl, whisk the chilled mascarpone cheese until just smooth, then gently fold the yolk mixture into the mascarpone.
  4. In a third clean bowl, whip the egg whites to stiff peaks. Gently fold the whipped whites and vanilla extract into the mascarpone mixture using a cut-and-fold motion until airy.
  5. Quickly dip each ladyfinger into the coffee soak for one second per side and arrange them in a tight single layer at the bottom of a 9x9 inch glass baking dish.
  6. Spread half of the mascarpone cream over the first layer of biscuits, smoothing it with a spatula.
  7. Repeat the process with a second layer of coffee-dipped ladyfingers and top with the remaining mascarpone cream.
  8. Cover the dish with plastic wrap and refrigerate for at least 6 to 24 hours. Before serving, sift unsweetened cocoa powder over the top.