Ingredients
Scale
- 6 egg yolks
- 3/4 cup granulated sugar
- 2/3 cup milk
- 1 1/4 cups heavy cream
- 8 ounces mascarpone cheese
- 1 cup brewed espresso, cooled
- 1/4 cup fruit juice
- 12 ladyfinger cookies
- 2 tablespoons cocoa powder
Instructions
- In a mixing bowl, whisk together egg yolks and sugar until pale and fluffy. The mixture should look creamy after about 5 minutes.
- Heat the milk in a saucepan over medium heat until hot but not boiling. Slowly pour the hot milk into the egg mixture while whisking continuously.
- Once thickened slightly, remove from heat and let cool for about 10 minutes before folding in mascarpone cheese until smooth.
- In another bowl, whip heavy cream until stiff peaks form, taking care not to over-whip it to maintain a smooth consistency.
- Mix cooled espresso with fruit juice in a shallow dish. Quickly dip ladyfingers into this mixture one at a time and layer half at the bottom of your serving dish followed by half of the mascarpone mix. Repeat with remaining ingredients.
- Refrigerate for at least four hours or overnight for best results. Sift cocoa powder over top right before serving.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Italian
Nutrition
- Serving Size: 1 slice (125g)
- Calories: 320
- Sugar: 18g
- Sodium: 75mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg