Ingredients
For the Cream Layer:
- 4 large egg yolks
- ½ cup (100g) granulated sugar
- 1 cup (240ml) heavy cream
- 1 cup (225g) mascarpone cheese (room temperature)
For Assembly:
- 1 ½ cups (360ml) brewed espresso or strong coffee (cooled)
- 2–3 tbsp coffee liqueur (optional)
- 24–30 ladyfinger biscuits (savoiardi)
- Unsweetened cocoa powder (for dusting)
- Dark chocolate shavings (optional)
Instructions
- Whisk the egg yolks and sugar together in a heatproof bowl over simmering water (double boiler method) until thick and pale (about 5 minutes). Let it cool.
- In a separate bowl, whip the heavy cream until stiff peaks form. In another bowl, gently mix the mascarpone until smooth.
- Fold the cooled egg mixture into the mascarpone, then gently fold in the whipped cream until smooth and fluffy.
- Combine espresso and coffee liqueur in a shallow dish. Quickly dip each ladyfinger into the mixture (don’t soak), and layer them in a 9×9″ dish or trifle bowl.
- Spread half of the mascarpone cream over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
- Cover and refrigerate for at least 6 hours (preferably overnight).
- Before serving, dust with cocoa powder and top with chocolate shavings if desired.
Would you like a variation of this cake (e.g., strawberry tiramisu, Nutella version, or no-egg version)?