This recipe calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture.
- 2 eggs, separated
- 1⁄2 cup sugar
- 1⁄2 cup mascarpone
- 1 cup heavy cream
- 3⁄4 cup fresh espresso or strong coffee, cooled
- 1⁄2 cup coffee liqueur
- 6 Argentine vanilla ladyfingers
- 1 Tbsp. unsweetened cocoa powder, sifted
- Whisk egg yolks and sugar together in a medium bowl until thick and pale yellow, then fold in mascarpone. Whisk cream in a large bowl until soft peaks form, then fold into mascarpone mixture. Whisk egg whites in a clean large bowl until medium-stiff peaks form, then fold into cream mixture and set aside.
- Combine espresso and liqueur in a wide shallow bowl. Dip each ladyfinger into espresso mixture, holding it there just long enough to moisten it without making it soggy, 2-3 seconds per side; transfer to a plate. Discard remaining espresso mixture.
- Put 2 tbsp. of the cream mixture into the bottom of an 8-oz. tulip glass and put half a ladyfinger on top. Cover with 2 tbsp. of the cream mixture, put remaining ladyfinger half on top, and cover with 3 tbsp. of the cream mixture. Smooth top and dust with cocoa. Repeat layering process in 5 more glasses with remaining cream mixture, ladyfingers, and cocoa. Refrigerate until well chilled.