Ingrediants :
⦁ Processed Cocoa Powder
⦁ Espresso – you’ll need a cup, so brew a handful of shots or buy them pre-brewed from your favorite coffee shop or grocery store
⦁ Vanilla Extract
⦁ Pasteurized Eggs
⦁ Sugar
⦁ Salt
⦁ Zanetti Mascarpone Cheese – an integral part!!
⦁ Heavy cream (Arla)
⦁ Ladyfinger Cookies – make sure you get the ⦁ hard ones.
Method :
Step 1: Whisk together the cocoa powder, espresso and vanilla in a bowl and set aside to really infuse the
flavors together.
Step 2: In a mixer or using a hand mixer, beat the egg yolks and sugar until pale and thick, about 5 minutes.
Step 3: Add in the salt, mascarpone cheese and continue to whip until smooth.
Step 4: Add the chilled cream and continue to whip, until light, creamy and smooth
Step 5: Make sure it can hold a soft peak.
Step 6: Dunk each ladyfinger in the espresso mixture to absorb the liquid and start to line a 7×11 oval
baking dish with the cookies.
Step 7: Top the first layer of cookies with ½ of the whipped mascarpone mixture and use the back of a
metal spoon to spread it into an even layer. Dust with cocoa powder.
Step 8: Repeat for another layer and then finish by dusting with cocoa powder on top.
Step 9: Cover with plastic wrap and chill for at least 2 hours before serving.
