Ingredients
Scale
- 24 Ladyfingers (Savoiardi)
- 500g Mascarpone Cheese
- 6 Egg Yolks
- 150g Sugar (preferably superfine)
- 1 cup Strong Espresso
- 2–3 tbsp Marsala Wine (optional)
- Unsweetened Cocoa Powder (for dusting)
Instructions
- In a bowl, whisk the egg yolks and sugar together until pale and thick.
- Gently fold in the mascarpone until smooth and creamy.
- Prepare the espresso and let it cool slightly. If using, mix in the Marsala wine.
- Quickly dip each ladyfinger into the espresso mixture, being careful not to soak them.
- In a shallow dish, layer half of the dipped ladyfingers on the bottom.
- Spread half of the mascarpone mixture over the ladyfingers.
- Repeat layering with the remaining ladyfingers and mascarpone mixture.
- Cover and refrigerate for at least 4 hours, preferably overnight.
- Before serving, dust the top with cocoa powder.
Notes
For best results, use fresh, pasteurized eggs and a high-quality mascarpone. Let the dessert chill overnight for enhanced flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 20g
- Sodium: 50mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg