Espresso soaked soft sponge ladyfingers layered with a light and airy filling.
3 eggs, separated
1/2 cup sugar
1/2 tsp vanilla extract
250gm/ 8oz mascarpone
1 1/4 cups espresso coffee
200gm/6.5oz (24 - 30) savoiardi / lady fingers
2 tbsp (or more!) liquor of choice (Frangelico,Kahlua etc)
cocoa powder, for dusting
In a large bowl, beat yolks and sugar in stand/hand mixer on medium high until white and thick (~10 minutes).
Add vanilla and mascarpone, beat until just combined. Set aside.
With a clean bowl and whisk (wipe out with vinegar to ensure its clean as it helps the egg white keep their strength). Beat egg whites until stiff.
Fold 1/3 of the yolk mixture into the egg whites. Then gradually (gently) fold the remaining yolk mixture in and mix until just combined, try not to defalte.
In another bowl, mix coffee and liquor together. Quickly dip sponge fingers and line the bottom of a 20cm/8” square dish.
Spread over half the cream, then top with another layer of coffee dipped biscuits.Spread with remaining cream.
Cover, refrigerate for at least 3 hours, preferably overnight
Dust with cocoa powder just before serving. Enjoy!
Optional - If you can make individual portions then no sharing is needed :P