The Most Loved Cake in Italy

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

1. 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.
2. In a separate bowl, whip the heavy cream until stiff peaks form. In another bowl, gently mix the mascarpone until smooth.
3. Fold the cooled egg mixture into the mascarpone, then gently fold in the whipped cream until smooth and fluffy.
4. 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.
5. Spread half of the mascarpone cream over the soaked ladyfingers. Repeat with another layer of dipped ladyfingers and the remaining cream.
6. Cover and refrigerate for at least 6 hours (preferably overnight).
7. 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)?