- 4 extra-large egg yolks
- 1 whole egg
- 1/2 cup sugar
- 1 tablespoon dry Marsala
- 8 ounces mascarpone
- 1 cup heavy whipping cream
- 2 tablespoons sugar
- 8 ounces esprsso or brewed strong coffee, cooled
- 24 ladyfingers (savioardi)
- Cocoa powder
Instructions Put the egg yolks, the whole egg, and the sugar in a double boiler arrangement over simmering water. Whisk the eggs constantly until they thicken into a light custard. Add the Marsala and combine. Whisk a bit more. Turn out of the bowl into a pan to cool.
Cream the mascarpone. Set aside. Beat the whipping cream to the soft peak stage. Add the sugar. Beat to the stiff peak stage.
Fold the mascarpone into the whipped cream, then fold that mixture into the cooled egg/sugar mixture.
Assembly: Use a pan or glass dish that is about 8×8 inches. Working one by one, dip a ladyfinger into the cooled espresso. A quick dip in an out (the ladyfingers will absorb more of the coffee than you think) works best.
Put a thin layer of the mixture over the bottom of the pan. Fit 12 layfingers into the pan (trimming as needed). Layer half of the remaining cream mixture over the ladyfingers.
Fit 12 more ladyfingers into the pan (dipping each into the espresso first). Layer in the rest of the cream mixture and smooth it out.
Screen (sift) the cocoa powder liberally over the top. Cover tightly with plastic wrap and chill overnight (or at least 4 hours). Serve in squares portioned to about two and one-half inches square.