Ingredients
8 pasteurized egg yolks
1 cup sugar
1 cup heavy whipping cream
20 oz mascarpone
2 package lady fingers
3 tbsp cocoa powder
2 cup expresso
1 tbsp Kahlua
Tools
springform pan
Directions
Step 1
In a stand mixer, whip egg yolk and 1/2 c of sugar until light yellow and fluffy. Pour into a large bowl and set aside.
8 pasteurized egg yolks
½ cup sugar
Step 2
Next, whip heavy cream and 1/2 c of sugar until medium peaks form. Add in mascarpone and whip until combined. Be careful not to over whip.
½ cup sugar
20 oz mascarpone
1 cup heavy whipping cream
Step 3
Using a spatula, gently fold mascarpone mixture into egg yolk mixture. Be careful not to over mix. Set aside.
Step 4
Dust the bottom of the springform pan with 1 1/2 tbsp of cocoa powder.
1 ½ tbsp cocoa powder
springform pan
Step 5
In a shallow dish, mix espresso and Kahlua together.
1 tbsp Kahlua
2 cup expresso
Step 6
Dip each side of the lady fingers in espresso mixture one by one and set in the bottom of the springform pan to create a uniform layer. You might have to cut the lady fingers so they fit. Do not completely soak lady fingers in the espresso as they will get very soft and mushy.
2 package lady fingers
Step 7
Next, layer the cream mixture on top of the ladyfingers and repeat until the pan if filled. Top with the remaining cocoa powder. Refrigerate for at least 4 hours, we recommend overnight for best results.
1 ½ tbsp cocoa powder