Preparation Time: 40 mins
Yield: 8 servings


5 large egg yolks
1/2 cup + 2 tbsp sugar
1 2/3 cup heavy cream, cold
14 oz mascapone cheese, room temperature
1 tsp vanilla extract
1 1/2 cups brewed espresso
36-40 ladyfingers biscuits
Cocoa powder for dusting


  1. Make the espresso and set aside to cool.
  2. Add the egg yolks and sugar in a large heatproof bowl and set over a pot with simmering water. Make sure the bowl doesn’t touch the water. Whisk constantly until the egg yolk mixture thickened to a custard consistency. Remove the bowl and let it cool.
  3. Once cool down, add the mascapone, vanilla extract and whisk until smooth.
  4. In a separate bowl, whisk the heavy cream to stiff peak. Fold 1/3 of the whipped cream to the mascapone mixture, mix gently until combined. Fold in the rest of the whipped cream.
  5. To assemble, dip each ladyfinger in the espesso no more than 1-2 seconds (or else they will get very soggy), lay them down to cover a bottom of a 9×13 inch pan. Pour inn half of the mascapone filling, spread evenly. Repeat to create another layer.
  1. Cover and let it rest in the fridge at least 6 hours, or better overnight.
  2. Dust with cocoa powder when you’re ready to serve.

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