Keyword: coffee, good for groups, make ahead, vegetarian
Ingredients
1 ½cupespresso(337 g)
⅔cupsugar(120 g) plus an additional ½ Tbsp
2tsprum, Marsala wine, or coffee liquer
5eggs
12 ½ozSavoiardi cookies(350 g) or ladyfingers
3 ⅓cupsMascarpone(750 g)
¼cupunsweetened cocoa powder
Instructions
If you haven't already, make the espresso. When it's ready, stir in ½ Tbsp sugar and let it cool. Put into a shallow bowl that's long enough to fit the cookies and set aside.
Separate the eggs into two mixing bowls, making sure that no yolk gets into the whites. It won't work if there's even one drop.
Beat the yolks on high, adding ⅓ cup sugar after 45 seconds. Once the mixture is lighter in color and foamy, add mascarpone, one scoop at a time, allowing it to combine fully before adding the next.
When all the mascarpone is incorporated, it should look a little like frosting. Set aside.
Beat the egg whites with the whisk attachment until foamy, then add the rest of the sugar a spoonful at a time.
Whip the whites into stiff peaks, meaning when the beater comes out the white tip barely falls at all. The whites shouldn't move if you flip the bowl upside down.
Add a scoop of the whites into the mascarpone mixture, folding it in gently but thoroughly. Repeat until all the whites are incorporated.
Assemble! Spread a thin layer of the mascarpones mixture onto the bottom of an 8x11 dish.
Dip the cookies into the coffee quickly. You want them to be covered, but not to sit in the mixture too long. Lay the cookies out in a single layer over the mascarpone, then top with another layer of mascarpone. Repeat the cookie layer, then top with a thick layer of mascarpone.
Top with a generous layer of cocoa powder. It's easiest to do this using a small strainer.
Refrigerate for at least 3 hours to set. Eat within 2 days.