Classic Venetian no-bake dessert of espresso-soaked Savoiardi ladyfingers layered with velvety mascarpone sabayon and Dutch cocoa.
Ingredients
24 Italian Savoiardi ladyfingers
16 oz mascarpone cheese
4 large egg yolks & 1/2 cup sugar
1.5 cups freshly brewed strong espresso (cooled)
1 cup heavy whipping cream
2 tbsp dark cocoa powder for dusting
Instructions
Whip egg yolks and sugar over a gentle double boiler until pale and creamy.
Beat in cold mascarpone cheese until silky; in a separate bowl whip cream to stiff peaks and fold in.
Quickly dip ladyfingers into cooled espresso (1 second per side).
Arrange single layer of soaked ladyfingers in an 8×8 glass dish.
Spread half the mascarpone cream; repeat with second layer and chill for 4 hours. Dust with cocoa before serving.
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🛒 Ingredients Checklist
👨🍳 Cooking Instructions
Whip egg yolks and sugar over a gentle double boiler until pale and creamy.
Beat in cold mascarpone cheese until silky; in a separate bowl whip cream to stiff peaks and fold in.
Quickly dip ladyfingers into cooled espresso (1 second per side).
Arrange single layer of soaked ladyfingers in an 8x8 glass dish.
Spread half the mascarpone cream; repeat with second layer and chill for 4 hours. Dust with cocoa before serving.
