4 large egg yolks at room temperature
1/4 cup sugar
Beat until light and increased in volume
In a mixer bowl, combine
3/4 cup heavy whipping cream
1/4 cup sugar
Beat till soft peaks, then add
8 oz marscapone cheese
Beat until smooth and medium peaks
Combine the two mixtures – gently.
Have ready, about 1 cup of espresso or very strong coffee
36 ladyfingers (recipe to follow)
In individual serving dishes (or you can use an 8″ x 8″ square pan or a 9″ round pan),
dust the bottom of the container(s) with a little bit of good cocoa powder
Dip a few ladyfinders in the espresso and put on bottom (and sides if you wish) of your dish.
Top with some cheese mixture and then a couple more dipped ladyfinger
Finish the top with some cheese mixture and the dust with cocoa powder.
Refrigerate 4-6 hours before serving. Serve as is, garnish with chocolate, or whipped cream
3 large eggs at room temperature
6 tbsps sugar
1/4 tsp salt
1 tsp vanilla
1 cup pastry flour
confectioners sugar for topping
Line 2 baking sheets with parchment paper that has been measured with 3″ markings to guide the size of your ladyfingers.
In a bowl of simmering water, combine the eggs, sugar and salt. Whisk the mixture constantly until it reaches 150-160 degrees. The mixture should thicken a bit and become lighter in color.
Remove from heat and whisk in the vanilla
Put the bowl on your mixer and mix on high speed until the mixture increases in volume by about 3X and cools.
Remove the mixer bowl and gently sift the flour over the mixture and fold in gently – important to not deflate the mixture!
Transfer mixture to a piping bag and pipe out 3″ long fingers approximately 2-3″ apart on the baking sheet. Dust the tops liberally with confectioners sugar.
Bake at 350 degrees for 10-12 minutes or until light in color – do not let them get brown.
Remove from oven and immediately remove fingers off sheet and on to a cooling rack and cool completely.
You can use right or store in an airtight container at room temperature for about 2-3 days or freeze for a month.