- 2/3 cup sugar
- 3 cups whipping cream, divided
- 2 large eggs
- 2 egg yolks
- 1 tablespoon all-purpose flour
- 1/2 vanilla bean, split
- 1 (16-ounce) package mascarpone cheese
- 3/4 cup brewed espresso
- 3 tablespoons Marsala
- 1 (7-ounce) package dried ladyfingers
- 3 tablespoons powdered sugar
- 1 tablespoon cocoa
How to Make It
Stir together sugar, 2 cups whipping cream, and next 4 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 20 minutes or until thickened. Cool completely. Discard vanilla bean; cool. Whisk in mascarpone.
Stir together espresso and Marsala. Dip each ladyfinger in coffee mixture, and place in a 13- x 9-inch baking dish. Pour mascarpone mixture over ladyfingers.
Beat remaining 1 cup whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spoon over mascarpone mixture, and sprinkle with cocoa. Cover and chill 2 hours.
Note: Espresso can be prepared by stirring together 1 cup hot water and 1/2 cup ground expresso coffee. Let stand 5 minutes; pour through a wire-mesh strainer lined with a coffee filter into a glass measuring cup, discarding grounds. Measure 3/4 cup.
Note: We used Bellino Savoiardi ladyfingers.