Ingredients (serves 2-4)
3 savoiardi (ladyfingers)
65g espresso
1.5 large egg yolks
30g granulated sugar
100g heavy cream
170g mascarpone
Espresso powder, mint (as needed)
Instructions
① Arrange the savoiardi in a container that fits them snugly, then pour the extracted espresso over them to soak.
② In a bowl, combine the egg yolks and half of the granulated sugar, then mix while heating over a double boiler. When it reaches 65-75°C, place the bowl in an ice bath. Once cooled, heat it over a double boiler again and repeat this mixing process a total of 3 times.
③ In a separate bowl, add the heavy cream and the remaining granulated sugar, then whip until firm peaks form (80% whipped).
④ Add the mascarpone to ② in three batches, mixing well after each addition. Then, add ③ and combine. Pour this mixture over ① and chill in the refrigerator to set.
⑤ Cut into portions and arrange on a plate, then sprinkle with freshly ground espresso powder. Garnish with mint.
