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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Ingredients:
2/3 cup sugar |
3 cups whipping cream, divided |
2 large eggs |
2 egg yolks |
1 tablespoon all-purpose flour |
1/2 vanilla bean, split |
1 (16-ounce) package mascarpone cheese |
3/4 cup brewed espresso |
3 tablespoons marsala |
1 (7-ounce) package dried ladyfingers |
3 tablespoons powdered sugar |
1 tablespoon cocoa |
Directions:
1. Stir together sugar, 2 cups whipping cream, and next 4 ingredients in a heavy saucepan. Cook over medium heat, stirring constantly, 20 minutes or until thickened. Cool completely. Discard vanilla bean; cool. Whisk in mascarpone.
2. Stir together espresso and Marsala. Dip each ladyfinger in coffee mixture, and place in a 13- x 9-inch baking dish. Pour mascarpone mixture over ladyfingers.
3. Beat remaining 1 cup whipping cream at high speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form. Spoon over mascarpone mixture, and sprinkle with cocoa. Cover and chill 2 hours.
4. Note: Espresso can be prepared by stirring together 1 cup hot water and 1/2 cup ground expresso coffee. Let stand 5 minutes; pour through a wire-mesh strainer lined with a coffee filter into a glass measuring cup, discarding grounds. Measure 3/4 cup.
5. Note: We used Bellino Savoiardi ladyfingers.
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