Ingredients:

  • 300ml strong espresso, cooled to room temperature
  • 30g granulated sugar
  • 30ml dark rum
  • 500g mascarpone cheese, room temperature
  • 4 large egg yolks
  • 100g granulated sugar
  • 240ml heavy whipping cream, cold
  • 5ml vanilla bean paste
  • 250g Savoiardi ladyfingers
  • 20g unsweetened cocoa powder

Instructions:

  1. Whisk 30g sugar and dark rum into the cooled espresso in a shallow bowl until fully dissolved. Set aside at room temperature.
  2. In a large bowl, beat the 4 egg yolks and 100g sugar together for 3-5 minutes until the mixture is pale, thick, and doubled in volume.
  3. Gently fold the room-temperature mascarpone into the egg yolk mixture until smooth and no lumps remain.
  4. In a separate chilled bowl, whip the heavy cream and vanilla bean paste until stiff peaks form.
  5. Fold the whipped cream into the mascarpone mixture in three additions, maintaining as much air as possible until a velvet mousse is formed.
  6. Quickly dip each ladyfinger into the espresso mixture (1 second per side). Do not oversaturate.
  7. Arrange a single layer of dipped ladyfingers in the bottom of a 9x9 inch glass dish. Spread half of the mascarpone cream over the top.
  8. Repeat with a second layer of dipped ladyfingers and the remaining cream. Smooth the top with a spatula.
  9. Dust the top generously with cocoa powder using a fine-mesh sieve.
  10. Refrigerate for at least 4 hours to allow the structure to set and the flavors to meld.