Prep Time: 25 minutes

Cooking Time: 6 hours or overnight

Serves: 8

Ingredients

• 350g Lady Finger Biscuits
  
• 250g Mascarpone
• 500ml Thickened Cream
• 6 Egg Yolks
• 200g Sugar
• 3 Tbsp Cocoa Powder
• 100g 70% Dark Chocolate
• 250ml Black Coffee
• ½ Tsp Vanilla Essence
• ¼ Cup Liquor (Marsala, Kahlua, Rum, etc), optional

Method

1. Bring a medium pot of water to a boil.
   
   
2. Separate the yolks from the whites and place the yolks and sugar in a mixing bowl.
   
   
3. Create a bain-marie by setting the bowl on top of the pot with boiling water but making sure it doesn't touch the water.  Use an electric mixer to blitz the mixture until pale, about 7-10 minutes.
   
   
4. In a separate bowl, add cream, vanilla essence, and a splash of liquor if desired.  Use the electric mixer to whisk until soft peaks form.  Set aside.
   
   
5. Once the egg sugar mixture reaches room temperature, add mascarpone and mix well.  Then incorporate the whipped cream, mixing well.  Set aside.
   
   
6. Place coffee and liquor (if using) in a bowl and briefly submerge the ladyfingers, about 2 seconds per side.
   
   
7. Arrange the soaked biscuits in a dish to form a bottom layer.  Pour enough mascarpone mixture to cover the biscuits.  Repeat the process until all ingredients are used.
   
   
8. Refrigerate for at least 6 hours or preferably overnight to set.  Dust with cocoa powder before serving.