Ingredients

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 1/3 cups mascarpone cheese, room temperature
• 2 cups heavy whipping cream
• 2 cups espresso or strong coffee, cooled
• 3 tablespoons Marsala wine or coffee liqueur
• 2 packages (7 oz each) Italian ladyfingers (Savoiardi)
• Unsweetened cocoa powder for dusting
• Dark chocolate shavings (optional)

Instructions

1. Make the custard: In a heatproof bowl, whisk egg yolks and sugar until pale. Set over simmering water and whisk constantly for 10 minutes until thickened. Remove from heat and let cool.
2. Add mascarpone: Fold the mascarpone into the cooled custard until smooth and well combined.
3. Whip the cream: In a separate bowl, whip heavy cream to stiff peaks. Gently fold into the mascarpone mixture in three additions.
4. Prepare coffee mixture: Combine cooled espresso with Marsala wine in a shallow dish.
5. First layer: Quickly dip ladyfingers in coffee mixture (don't soak - just a quick dip). Arrange in a single layer in a 9x13 inch dish. Spread half the mascarpone cream over the ladyfingers.
6. Second layer: Repeat with remaining ladyfingers and cream. Smooth the top.
7. Chill: Cover and refrigerate for at least 4 hours, preferably overnight, for flavors to meld.
8. Serve: Dust generously with cocoa powder just before serving. Add chocolate shavings if desired.