• --- 4 tablespoons (40ml) Marsala wine or coffee liqueur (Kahlua or Tia Maria)
• --- 1 tablespoon (15g) sugar (optional)
• --- 1 package (200g) ladyfingers
• --- Unsweetened cocoa powder for dusting
For the Cream
• --- 6 egg yolks
• --- 2/3 cup (160g) sugar
• --- 1 package (500g) mascarpone, fresh Italian cream cheese, at room temperature
• --- 1 cup (250ml) heavy cream 35%
• --- 1 pinch salt
METHOD
1. Prepare about 300ml of strong espresso using a Sencor coffee machine for large and small capsules or ground coffee, available at Andreas Charalambous electronics stores. In a bowl, combine the coffee, wine or liqueur, and sugar (if using), then stir. Set aside to cool.
2. Fill a small saucepan halfway with water. Place it over heat and bring the water to a boil. Place a glass bowl over the opening of the saucepan, ensuring it doesn't touch the water, and add the egg yolks and sugar to the bowl. Reduce the heat and whisk the egg yolks and sugar for about 8-10 minutes until they become fluffy, lighter in color, and resemble a cream. Remove from heat and let cool.
3. Add the mascarpone and gently stir until a velvety cream forms. Do not overmix the mascarpone, as it may curdle. Whip the heavy cream into soft peaks. Add the salt and stir. Using a spatula (marise), gently fold it into the egg mixture with circular motions to maintain the airiness. Dip the ladyfingers for 2-3 seconds in the cold coffee. If the coffee is lukewarm, 1-2 seconds is enough.
4. Arrange a layer of ladyfingers in a 20x30cm baking dish. Spread half of the cream over them.
5. Repeat with a second layer of ladyfingers and finish with the remaining cream. Cover with plastic wrap and refrigerate for 6-8 hours, or preferably overnight. Before serving, generously dust with cocoa powder.
