Quick Recipe Version (TL;DR)
Quick Ingredients
- 36–40 crisp ladyfingers (savoiardi), about 14 oz / 400 g
- 1 3/4 cups (420 ml) strong brewed espresso, cooled
- 3 tbsp Marsala wine or dark rum, divided
- 1 tsp vanilla extract
- 1/2 cup (100 g) granulated sugar
- 1 tbsp granulated sugar (optional, for coffee soak)
- 4 large egg yolks
- 16 oz (454 g) mascarpone, cold
- 1 cup (240 ml) heavy cream, cold
- Pinch kosher salt
- 2–3 tbsp Dutch-process cocoa powder; optional dark chocolate shavings
Do This
- 1) Stir espresso, 2 tbsp Marsala, vanilla, and optional 1 tbsp sugar; cool completely.
- 2) Whisk yolks, 1/2 cup sugar, pinch salt, and 1 tbsp Marsala over a simmering bain-marie until thick and 160°F (71°C), 5–7 minutes; cool to lukewarm.
- 3) Whip cream to medium-stiff peaks. Stir mascarpone until smooth (10–15 seconds).
- 4) Fold cooled sabayon into mascarpone, then fold in whipped cream.
- 5) Dip ladyfingers 1–2 seconds per side; line a 9×9-inch (23×23 cm) dish. Spread half the cream. Repeat with a second layer and the remaining cream.
- 6) Cover; chill 6–24 hours. Sift cocoa generously over the top just before serving; slice into 9 squares.
Why You’ll Love This Recipe
- Classic café flavor: bold espresso, velvety mascarpone, and a cocoa snow on top.
- Safe and silky: gently cooked egg yolks make a stable, airy custard.
- Make-ahead friendly: gets even better after an overnight chill.
- No-bake elegance: impressive dinner-party dessert without turning on the oven.
Grocery List
- Produce: Optional fresh berries or mint for serving
- Dairy: Mascarpone (16 oz / 454 g), heavy cream (1 cup / 240 ml)
- Pantry: Savoiardi ladyfingers, espresso or very strong coffee, granulated sugar, Dutch-process cocoa powder, Marsala wine or dark rum, vanilla extract, kosher salt, dark chocolate (optional, for shavings)
Full Ingredients
Espresso Soak
- 1 3/4 cups (420 ml) strong brewed espresso, fully cooled
- 2 tbsp Marsala wine or dark rum
- 1 tsp vanilla extract
- 1 tbsp granulated sugar (optional)
Mascarpone Cream
- 4 large egg yolks
- 1/2 cup (100 g) granulated sugar
- 1 tbsp Marsala wine or dark rum
- Pinch kosher salt
- 16 oz (454 g) mascarpone, cold
- 1 cup (240 ml) heavy cream, cold
To Assemble & Finish
- 36–40 crisp ladyfingers (savoiardi), about 14 oz / 400 g
- 2–3 tbsp Dutch-process cocoa powder, for dusting
- Optional: dark chocolate for fine shavings
- 9×9-inch (23×23 cm) dish; fine-mesh sieve; instant-read thermometer
Step-by-Step Instructions
Step 1: Brew espresso and prepare the soak
Brew 1 3/4 cups (420 ml) strong espresso. Let it cool to room temperature, then stir in 2 tbsp Marsala (or dark rum), 1 tsp vanilla, and the optional 1 tbsp sugar. Pour into a shallow dish wide enough to dip ladyfingers. Set aside.
Step 2: Set up your pan and tools
Fill a saucepan with 1 inch (2.5 cm) of water and bring to a gentle simmer. Place a heatproof bowl on top so it sits over the steam without touching the water (a bain-marie). Have a thermometer, whisk, and a bowl of ice water nearby to cool the custard quickly.
Step 3: Cook a safe, fluffy sabayon
In the heatproof bowl off the heat, whisk together egg yolks, 1/2 cup (100 g) sugar, pinch of salt, and 1 tbsp Marsala. Set the bowl over the simmering water and whisk constantly until thick, pale, and tripled in volume, 5–7 minutes, reaching 160°F (71°C). Remove from heat. Set the bowl over the ice bath and whisk occasionally until just lukewarm, 5–10 minutes.
Step 4: Whip the cream and smooth the mascarpone
In a cold bowl, whip heavy cream to medium-stiff peaks (about 2–3 minutes with a hand mixer). In a separate bowl, gently stir the cold mascarpone until just smooth and spreadable, 10–15 seconds—do not overbeat or it can curdle.
Step 5: Fold everything into a silky filling
Whisk a third of the cooled sabayon into the mascarpone to loosen, then fold in the rest with a spatula until no streaks remain. Fold in the whipped cream in two additions, keeping the mixture light and airy.
Step 6: Dip and lay the first layer of ladyfingers
Working one at a time, dip each ladyfinger into the espresso soak for just 1–2 seconds per side. They should be moistened but not soggy. Arrange them snugly in a single layer in a 9×9-inch (23×23 cm) dish (18–20 pieces). Spread half of the mascarpone cream evenly over the top.
Step 7: Add the second layer and chill
Repeat with a second dipped layer of ladyfingers and the remaining cream. Smooth the surface. Cover tightly and chill at least 6 hours, preferably 12–24 hours, to set and allow the flavors to meld.
Step 8: Finish with cocoa snow and serve
Right before serving, dust the top generously with 2–3 tbsp sifted Dutch-process cocoa powder for a velvety “cocoa snow.” For extra flair, add fine dark chocolate shavings. Slice into 9 squares and serve cold.
Pro Tips
- Use strong, freshly brewed espresso for the best coffee flavor—cool it completely before dipping.
- Dip quickly: 1–2 seconds per side keeps ladyfingers structured and prevents a mushy layer.
- Cook yolks to 160°F (71°C) for a safe, stable sabayon and a cream that sets beautifully.
- Don’t overwork mascarpone—overbeating can make it grainy. Stir just until smooth.
- Dust cocoa just before serving; it can darken if it sits on a moist surface for too long.
Variations
- Alcohol-Free: Replace Marsala/rum with equal espresso plus 1/2 tsp rum extract (optional) in the soak; omit in the custard.
- Mocha Tiramisu: Whisk 1 tbsp Dutch-process cocoa into the sabayon and add a few curls of dark chocolate between layers.
- Party-Size (9×13-inch): Scale all ingredients by 1.5×; use about 54–60 ladyfingers and chill overnight.
Storage & Make-Ahead
Refrigerate, covered, up to 3 days. Dust with cocoa right before serving for the freshest look. To freeze, wrap tightly and freeze up to 1 month; thaw overnight in the refrigerator, then dust and serve. For prepping ahead, make the espresso soak and sabayon up to 1 day in advance and keep chilled separately; fold with mascarpone and cream the day you assemble.
Nutrition (per serving)
Approximate for 1 of 9 servings: 485 calories; 31 g fat; 43 g carbohydrates; 7 g protein; 220 mg sodium; 25 g sugars.
