Ingredients:

  • 7 oz (200g) Hard Ladyfingers (Savoiardi), finely crushed
  • 5 tbsp (70g) Unsalted butter, melted
  • 1 tbsp Granulated sugar
  • 1/4 tsp Sea salt
  • 12–14 Hard Ladyfingers (Savoiardi), kept whole
  • 1/2 cup (120ml) Strong espresso or very dark roast coffee, room temperature
  • 2 tbsp Coffee liqueur (Optional: Kahlua or Tia Maria)
  • 24 oz (680g) Full-fat cream cheese, brick style, softened
  • 8 oz (225g) Mascarpone cheese, room temperature
  • 1 cup (200g) Granulated sugar
  • 3 Large eggs, room temperature
  • 1 Large egg yolk, room temperature
  • 1/2 cup (120ml) Heavy cream
  • 1 tbsp Pure vanilla extract
  • 2 tbsp All-purpose flour
  • 2 tbsp Dutch-processed cocoa powder
  • 1 cup (240ml) Heavy whipping cream, chilled
  • 2 tbsp Powdered sugar

Instructions:

  1. Pulse 7 oz (200g) crushed ladyfingers with 5 tbsp melted butter, 1 tbsp sugar, and 1/4 tsp sea salt. Press this firmly into the bottom of your pan to ensure a solid foundation.
  2. Heat the oven to 325°F (160°C) and bake the base for 10 minutes until fragrant and slightly darkened.
  3. Beat 24 oz (680g) cream cheese and 8 oz (225g) mascarpone with 1 cup (200g) sugar until no lumps remain and it looks like silk.
  4. Mix in 1/2 cup (120ml) heavy cream, 1 tbsp vanilla, and 2 tbsp flour on low speed.
  5. Introduce 3 eggs and 1 yolk one by one. Scraping the bowl after each addition prevents hidden lumps.
  6. Quickly dip 12–14 whole ladyfingers into the espresso and liqueur mixture until just moistened but still firm.
  7. Pour half the cheese batter over the crust, arrange the soaked ladyfingers on top, then cover with the remaining batter.
  8. Wrap the pan in foil, place it in a roasting pan, and fill with 1 inch of hot water.
  9. Bake for 1 hours 5 mins until the edges are set but the center still wobbles slightly.
  10. Let it cool in the oven with the door cracked for 1 hour, then refrigerate for at least 6 hours until completely firm and cold.