- 6 egg yolks
- 3/4 cup sugar
- 1 cup strong coffee or espresso
- 1/2 cup Frangelico (or Amaretto liqueur)
- 1 7 ounce package lady finger cookies
- 1 cup whipping cream
- 1 8 ounce package mascarpone cheese
- 2 Tbsp cocoa powder
- Separate the egg yolks from the whites, saving the egg whites in a sealed container for use in another recipe (I like to use them for an egg white omelette).
- Measure out all your ingredients listed above.
- In a small saucepan on medium heat, add the 6 egg yolks, 3/4 cup sugar, 1 Tbsp of coffee and 1 Tbsp of Frangelico (you can take the coffee and the liqueur directly from the measured cups you have from above). Whisk these ingredients together in the saucepan and stir continuously until the mixture begins to boil. Remove from heat as soon as it starts to boil, and continue whisking for another minute or two. It should look custard-like at this point. Continuously whisking ensures you don’t end up with sweet scrambled eggs.
- Add the yolk mixture to a large bowl or stand mixer along with the mascarpone cheese and whisk together until smooth.
- In a separate bowl, whisk the cream and a teaspoon of Frangelico until stiff peaks form.
- For the lady fingers, add the coffee and what is left of the Frangelico to a shallow bowl. Quickly dip each lady finger into the coffee liqueur blend and layer onto the bottom of a glass 9×9 inch baking pan. It will typically take 14 cookies, or two rows of 7.
- Layer the mascarpone custard onto the cookies with a spatula.
- Next, repeat the previous step, dipping lady finger cookies into the coffee liqueur mixture and layering on top of the custard.
- Spread the whipped cream over the second layer of coffee-dipped cookies. Add the cocoa powder to a sifter or sugar shaker and sprinkle the top with cocoa.
- Chill for at least one hour.
- Category: Desserts
- Cuisine: Italian