Back to 12 servings 2 cups strong brewed espresso or very strong coffee, cooled to room temperature, unsweetened 4 tablespoons dark rum, optional; brandy or coffee liqueur also works 6 large egg yolks, pasteurized if possible 0.67 cup granulated sugar, divided 16 ounces mascarpone cheese, cold 1 teaspoon vanilla extract 1.5 cups heavy cream, cold 40 crisp Italian ladyfingers (savoiardi), about 14 ounces; hard, not soft 3 tablespoons unsweetened cocoa powder, for dusting
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1 Step 1: Stir the cooled espresso with the rum in a shallow dish wide enough to dip a ladyfinger flat, and set aside.2 Step 2: Whisk the egg yolks with half the sugar in a heatproof bowl set over barely simmering water, keeping the bowl off the water, until pale, thick and warm, about 5 minutes. Remove from the heat and let cool slightly.3 Step 3: Beat the mascarpone with the vanilla until smooth, then beat in the warm yolk mixture until fully combined and no lumps remain.4 Step 4: Whip the cold cream with the remaining sugar to stiff peaks. Fold one-third into the mascarpone to loosen it, then gently fold in the rest until no white streaks remain.5 Step 5: Dip each ladyfinger into the coffee mixture for only 1 to 2 seconds per side, then lay a single layer in the bottom of a 9x13-inch dish, breaking pieces to fill gaps.6 Step 6: Spread half the mascarpone cream evenly over the ladyfingers, smoothing to the corners.7 Step 7: Repeat with a second layer of quickly dipped ladyfingers, then spread the remaining cream on top and smooth the surface.8 Step 8: Cover and refrigerate for at least 6 hours, preferably overnight, until the cream is firm enough to slice cleanly.9 Step 9: Dust generously with cocoa powder just before serving, then cut into squares and serve chilled.getsaucepan.com/r/ff249009-69c7-51e6-9b55-924a189a6322
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