Ingredients
Scale
- 6 egg yolks
- 3/4 cup granulated sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 1/2 teaspoon pure vanilla extract
- 8 ounces mascarpone cheese
- 1 cup strong brewed coffee, cooled
- 1/4 cup coffee liqueur (optional)
- 24 ladyfingers
- 2 tablespoons unsweetened cocoa powder
- 1 ounce dark chocolate, grated (optional)
If you’d like a non-alcoholic version, you can substitute the coffee liqueur with additional brewed coffee. The beauty of this recipe is its adaptability, much like the lessons I learned from Mama Lou and my sister Ouma, who always encouraged me to make each dish my own.
Instructions
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat, and allow to cool slightly.
- Cover tightly and chill in the refrigerator for 1 hour. This step always reminds me of the patience Mama Lou had, teaching me that good things come to those who wait.
- In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.
- In a small bowl, combine coffee and coffee liqueur. Dip each ladyfinger into coffee mixture for 1 second and arrange half of soaked ladyfingers in bottom of a 7×11 inch dish.
- Spread half of the mascarpone mixture over ladyfingers, then half of the whipped cream over that. Repeat layers and sprinkle with cocoa and grated chocolate if using.
- Cover and refrigerate 4 to 6 hours, until set. This waiting period is a time to reflect on the joy of anticipation, much like waiting for Ouma’s arrival during the holidays.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International