📝 About This Recipe
Transport your senses to the canals of Venice with this quintessential Italian 'pick-me-up.' This authentic recipe balances the bold, bitter notes of premium espresso with the ethereal sweetness of a velvety mascarpone sabayon. It is a sophisticated, no-bake masterpiece that relies on high-quality ingredients and the perfect soak to achieve its legendary melt-in-your-mouth texture.
🥗 Ingredients
The Coffee Soak
- 1.5 cups Strong Espresso (freshly brewed and cooled to room temperature)
- 2 tablespoons Dark Rum or Marsala Wine (optional, for authentic depth)
- 1 tablespoon Granulated Sugar (to balance the coffee acidity)
The Cream Filling
- 500 grams Mascarpone Cheese (full fat, slightly softened)
- 6 Large Egg Yolks (at room temperature)
- 3/4 cup Granulated Sugar (divided into two portions)
- 1 cup Heavy Whipping Cream (very cold)
- 1 teaspoon Vanilla Bean Paste (or high-quality extract)
- 1 pinch Salt (to enhance flavors)
Assembly and Garnish
- 40-48 pieces Savoiardi (Ladyfingers) (Italian crisp variety, not the soft sponge type)
- 3 tablespoons Unsweetened Cocoa Powder (high-quality Dutch-processed)
- 1 ounce Dark Chocolate (for optional fine grating between layers)
👨🍳 Instructions
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1
In a shallow bowl, combine the brewed espresso, rum (or Marsala), and 1 tablespoon of sugar. Stir until the sugar dissolves and set aside to cool completely.
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2
Prepare a double boiler by placing a heat-proof bowl over a pot of simmering water. Ensure the bottom of the bowl does not touch the water.
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3
Place the 6 egg yolks and 1/2 cup of sugar in the bowl. Whisk constantly for about 8-10 minutes until the mixture becomes pale yellow, triples in volume, and reaches 160°F (71°C) to safely pasteurize the eggs.
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4
Remove the yolk mixture (sabayon) from the heat and let it cool slightly. Once lukewarm, whisk in the mascarpone cheese and vanilla bean paste until smooth and no lumps remain. Do not overmix or the mascarpone may break.
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5
In a separate chilled bowl, whip the heavy cream with the remaining sugar and a pinch of salt until stiff peaks form.
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6
Gently fold the whipped cream into the mascarpone-yolk mixture using a rubber spatula. Use a light hand to keep the cream airy and voluminous.
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7
Prepare your 9x13 inch glass baking dish. Quickly dip each ladyfinger into the coffee mixture—about 1 second per side. They should be moist but not falling apart.
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8
Arrange the dipped ladyfingers in a single, tight layer at the bottom of the dish, trimming them if necessary to fit the corners.
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9
Spread half of the mascarpone cream over the ladyfingers, smoothing it out to the edges with an offset spatula.
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10
Optional: Finely grate a thin layer of dark chocolate over the cream for an extra textural surprise.
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11
Repeat with a second layer of coffee-dipped ladyfingers, placed perpendicular to the first layer for structural stability.
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12
Top with the remaining mascarpone cream. Smooth the top or use a piping bag with a round tip to create elegant decorative dollops.
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13
Cover the dish tightly with plastic wrap and refrigerate for at least 6 hours, though 24 hours is ideal for the flavors to marry and the ladyfingers to soften perfectly.
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14
Just before serving, dust the top generously with cocoa powder using a fine-mesh sieve. This prevents the cocoa from getting damp in the fridge.
💡 Chef's Tips
Use only authentic Italian Savoiardi; soft sponge fingers will turn to mush. Ensure your mascarpone is at room temperature before mixing to prevent a grainy texture. Never soak the ladyfingers for more than 2 seconds total; they continue to absorb moisture from the cream as they sit. For a clean slice, wipe your knife with a warm, damp cloth between every single cut. If you prefer a non-alcoholic version, replace the rum with a teaspoon of almond extract or simply omit it.
🍽️ Serving Suggestions
Pair with a small glass of Vin Santo or a chilled Prosecco for a true Italian celebration. Serve alongside a handful of fresh raspberries to cut through the richness of the cream. A small cup of dark roast espresso on the side complements the coffee notes in the dessert. For a dinner party, serve in individual glass coupes or crystal bowls for a stunning presentation.