The quintessential Italian dessert—layers of espresso-soaked ladyfingers and mascarpone cream that melt together into pure indulgence. This is the recipe that turns coffee into dessert and dessert into an experience.

Ingredients

• 6 egg yolks
• 3/4 cup granulated sugar
• 1 1/3 cups mascarpone cheese (room temperature)
• 2 cups heavy cream (cold)
• 2 cups strong brewed espresso (cooled)
• 3 tbsp coffee liqueur (optional)
• 40-48 ladyfinger cookies (savoiardi)
• Unsweetened cocoa powder for dusting
• Dark chocolate shavings (optional)

Instructions

1. Make the cream: Whisk egg yolks and sugar in a heatproof bowl over simmering water until thick and pale (about 5 minutes). Remove from heat and let cool slightly.
2. Add mascarpone: Gently fold mascarpone into the egg mixture until smooth.
3. Whip cream: In a separate bowl, whip heavy cream to stiff peaks. Fold into mascarpone mixture until combined.
4. Prepare espresso: Combine cooled espresso and coffee liqueur (if using) in a shallow dish.
5. Assemble: Quickly dip each ladyfinger in espresso (don't soak) and arrange in a single layer in a 9x13 dish. Spread half the mascarpone cream over the ladyfingers. Repeat with another layer of dipped ladyfingers and remaining cream.
6. Chill: Cover and refrigerate for at least 4 hours, preferably overnight.
7. Serve: Dust generously with cocoa powder and top with chocolate shavings just before serving.

Recommended pairing: Enjoy with First Pour—its bright, clean profile cuts through the richness beautifully.

Playlist pairing: Evening creates the perfect ambiance for savoring this classic.