This is our version of a traditional Italian dessert. Cooking the yolks over a double boiler gives the dessert a rich creaminess and adding the whipped cream keeps it light. Give it a try, I know you will love it.
Ingredients
1 pk 14oz Lady Fingers
1lb Mascarpone Cheese
2 cups Espresso
1/3 cup coffee liquor
8 egg yolks
1 cup sugar
1 ¾ cup heavy cream
Cocoa powder or shaved chocolate for dusting
Procedure
Combine egg yolks and sugar over a double boiler. Stir egg and sugar mixture constantly for 7-9 minutes.
Remove bowl from heat and whip with small hand mixer until thick and lemon colored.
Add mascarpone to mixture and mix until combined. In a separate bowl whip heavy cream to stiff peaks. Then fold the whipped cream into the egg yolk and sugar mixture.
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Set aside. Mix the cold espresso coffee with the coffee liquor in a shallow dish.
Dip the lady fingers into the coffee mixture, Just enough to get them wet, DO NOT OVERSOAK!! Arrange the wet lady fingers on the bottom of a 9×17 baking dish.
Spoon half of the cream over the lady fingers.
Dust with cocoa or shaved chocolate. Repeat process with another layer.
Refridgerate at least 4 hours or overnight.
Slice into squares and Enjoy!!