Sort ingredients
kylie
QR Code
Listen
Pdf
Mix hot coffee with the liqueur (read recipe notes), pour into a large dish and set aside to cool.
Place egg yolks and sugar in a large heatproof bowl and set over a pot with simmering water (bain marie). Make sure the bottom of the bowl does not touch the water. Start whisking constantly, until the sugar is dissolved, and the custard thickens. The temperate of egg yolk should reach 154-158ºF (68-70ºC). This step is optional (read recipe notes). Remove the bowl from heat and let it cool.
Add the mascarpone, vanilla extract and whisk until smooth.
In a separate bowl whip cold heavy cream to stiff peaks. Fold ⅓ of the whipped cream into the mascarpone mixture. Then the remaining whipped cream. Set aside.
Dip each ladyfinger into the coffee mixture for 1-2 seconds. Place in the bottom of a 9x13 inch (22X33cm) dish. If needed, break a few ladyfingers to fit them in the dish. Spread half of the cream over the soaked ladyfingers. Repeat with another layer of ladyfingers and spread the remaining cream on top.
Cover and refrigerate for at least 6 hours.
Just before serving, dust with cocoa powder. And flake