This cake is often round or rectangular, taking the shape of the ladyfinger biscuits, tiled to show off its many layers. Some variations also add whipped cream with the mascarpone cream for a lighter, foamy, rich cream. Alcoholic beverages are also used in addition to adding an adult spin to this cake. It is best served cold immediately from refrigeration.
- 3 cups brewed coffee
- 8-oz of mascarpone cheese
- 5 egg yolks
- 1 package of savoiardi cookies (ladyfingers)
- 4 oz sugar
- 2 TBS of unsweetened cocoa powder
- 1/4 cup shaved dark chocolate
How to make it:
- Combine the egg yolks and sugar into a mixing bowl until they become light and fluffy.
- Fold in the mascarpone cheese.
- Dip half of the package of ladyfingers into your coffee and put them in the pan in a single layer.
- Spread half of the mascarpone cream on the cookies.
- Dip the second half of the ladyfingers in the coffee and place them in the pan in another layer.
- Top the last of the mascarpone cream onto the cookies.
- Sprinkle with the cocoa powder and dark chocolate shavings and refrigerate for 4 hours.
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