Ingredients:

  • 500g Mascarpone cheese, room temperature
  • 4 large egg yolks
  • 100g granulated sugar
  • 300ml heavy whipping cream, cold
  • 1 tsp vanilla bean paste
  • 300ml strong decaffeinated espresso, cooled
  • 1 tbsp unsweetened cocoa powder
  • 0.5 tsp almond extract
  • 250g Savoiardi ladyfingers

Instructions:

  1. Prepare the espresso. Brew 300ml of strong decaf espresso and stir in 0.5 tsp of almond extract. Let it cool completely to prevent the ladyfingers from melting on contact.
  2. Set up the bain marie. Place a heat proof bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water.
  3. Temper the yolks. Combine 4 large egg yolks and 100g sugar in the bowl. Whisk constantly for 8-10 minutes until the mixture reaches a temperature of 160°F and becomes thick and pale.
  4. Cool the sabayon. Remove the yolk mixture from the heat and continue to whisk for 2 minutes to help it cool down slightly before adding the cheese.
  5. Incorporate the mascarpone. Whisk 500g of room temperature mascarpone into the yolk mixture until the texture is silky and no lumps remain.
  6. Whip the cream. In a separate chilled bowl, beat 300ml of heavy cream and 1 tsp vanilla bean paste until stiff peaks form and the cream holds its shape.
  7. Fold the mousse. Gently fold the whipped cream into the mascarpone mixture in three batches. Stop once no white streaks are visible to maintain the aeration.
  8. Dip the ladyfingers. Submerge each Savoiardi into the cooled espresso for exactly 2 seconds. The cookie should feel slightly weighted but not soft.
  9. Layer the base. Arrange half of the soaked ladyfingers in the bottom of your 8x8 dish in a single, tight layer.
  10. Spread and repeat. Top with half of the mascarpone cream, then repeat with the remaining cookies and cream. Smooth the top layer with a spatula.
  11. Chill and set. Cover and refrigerate for at least 4 hours. Dust with 1 tbsp cocoa powder right before serving so the powder doesn't get damp.