Ingredients for 2 large or 4 small portions:
- 1/2 cup espresso with 2 tbsp Marsala wine for dipping cookies
- 10 or 12 ladyfinger cookies, broken in half if making cups
- 2 large egg yolks
- 2 tablespoons plus one teaspoon white sugar
- 1/2 tsp vanilla
- pinch of salt
- 3/4 cup mascarpone cheese (6 oz)
- 2 large egg whites
- cocoa for dusting
- dark chocolate for shaving
Directions:
- As far as the booze goes, I used Marsala, but it also works beautifully with amoretti, rum, brandy, or even Bailey’s. The other key liquid in this is the espresso, and I highly recommend that’s what you use. Regular coffee doesn’t have the same punch. You can use instant, but the last time I checked there was literally a café on every corner of every city.
- I did these as two, rather large individual portions, but this could be easily stretched into four cups, or layered in a square baking dish, as is more traditional. Don’t over-think it; no matter what you use, it’s basically three layers of mascarpone mixture around two layers of coffee-dipped ladyfingers.
