Yield: 2 servings
Prep Time: 25 minutes
Chill Time: 4 hours minimum
Total Time: 4 hours 25 minutes
Estimated Calories: ~520 per serving
Estimated Protein: ~9g per serving

Ingredients

2 large egg yolks
3 Tbsp. granulated sugar
1/2 cup mascarpone cheese, room temperature
1/2 cup heavy cream
1/2 tsp. vanilla extract

1/2 cup strong brewed coffee or espresso, cooled
1 Tbsp. coffee liqueur, optional

10 to 12 ladyfingers
1 Tbsp. unsweetened cocoa powder

Directions

Step 1 – Make the coffee base
Brew strong coffee or espresso and let it cool completely. Stir in the coffee liqueur if using.

(hot coffee melts the filling and turns this into chaos)

Step 2 – Whisk yolks and sugar
In a medium bowl, whisk the egg yolks and sugar together for 2 to 3 minutes until pale and slightly thicker.

Step 3 – Add mascarpone
Add mascarpone and whisk until smooth. If it looks lumpy, keep going gently until it comes together.

(room-temp mascarpone mixes way better than cold mascarpone)

Step 4 – Whip the cream
In a separate bowl, whip the heavy cream and vanilla until soft peaks form. That means the cream holds shape, but the tip bends over slightly when you lift the whisk.

Step 5 – Fold together
Using a spatula, gently fold the whipped cream into the mascarpone mixture. Do not stir hard or you’ll flatten it.

Step 6 – Dip the ladyfingers
Dip each ladyfinger very quickly into the coffee mixture, about 1 second per side.

(quick dip, not a swimming lesson)

Step 7 – Layer
Place a layer of dipped ladyfingers into 2 cups or one small dish. Spoon half the cream mixture over the top. Repeat with another layer.

Step 8 – Chill
Cover and chill for at least 4 hours, ideally overnight.

Step 9 – Finish
Dust cocoa powder over the top right before serving.

Rizz Tip
“Walk them out even if they say they’re fine, and make sure they make it back home… it’s not about safety, it’s about effort.” 😏