Ingredients:

  • 6 large egg yolks
  • 3 large egg whites
  • 1 cup granulated sugar
  • 1 lb mascarpone cheese
  • 1 tsp pure vanilla extract
  • 1 pinch kosher salt
  • 1.5 cups strong brewed espresso, room temperature
  • 2 tbsp unsweetened cocoa powder
  • 2 tbsp dark rum
  • 7 oz dried Italian Ladyfingers (Savoiardi)

Instructions:

  1. In a large mixing bowl, beat the 6 egg yolks with 0.75 cups of the sugar using an electric mixer until the mixture is thick, pale yellow, and forms ribbons when lifted (3–5 minutes). Gently fold in the softened mascarpone and vanilla extract until smooth. Do not over-mix.
  2. In a separate clean bowl, whisk the 3 egg whites with a pinch of salt until soft peaks form. Gradually add the remaining 0.25 cup of sugar, continuing to whisk until stiff, glossy peaks form.
  3. Carefully fold the whipped egg whites into the mascarpone-yolk mixture in three separate additions using a rubber spatula. Use a 'cut and fold' motion to preserve the aeration.
  4. Combine the room-temperature espresso and dark rum in a shallow bowl. Quickly dip each ladyfinger into the liquid (no more than 2 seconds total) and arrange them in a single layer in a 9x9 inch baking dish.
  5. Spread half of the mascarpone cream over the first layer of ladyfingers. Repeat with a second layer of dipped ladyfingers and top with the remaining cream. Smooth the surface.
  6. Use a fine-mesh sieve to dust the top generously with cocoa powder. Cover and refrigerate for at least 4 to 6 hours (preferably overnight) before serving.