I used an old recipe I haven’t pulled out since 2005?
From the Williams-Sonoma ITALIAN cookbook via 2003.
This one takes time, not your average mix up mascarpone and whipped cream and call it a day…Prepare for lots of whisking!
Prepare the simple syrup: 1/2 cup water, 1/2 cup sugar, dissolve over medium heat. To this add 2 cups brewed espresso (I used coffee because that’s what I had!) Set aside, let cool.
Prepare the filling: On top of a double broiler (no heat yet) whisk together 6 egg yolks and 1/3 cup sugar about 2 minutes. Turn heat on and either whisk or electric beat over the heat for about 7 minutes until mixture turns thick and pale yellow. Remove from heat and let cool, stir often.
Prepare the whipped cream: Whip up 1/2 cup Heavy whipping cream to thick consistency.
When egg mixture is cooled beat in 8.5 ounces Marscapone and 1 1/2 tsp Vanilla extract to that egg mixture…
Fold the whipped cream into the egg/marscapone mixture. Do not over mix.
Dip lady fingers (I used about 35? depends on the size of your pan/bowl) into the espresso mixture, just gently dip, don’t let them fall apart which they will easily.
Assemble: One layer of lady fingers, layer of cream mixture, layer of finger, layer of cream, etc… If desired, top with cocoa powder and/or shaved chocolate
Best when left in fridge, covered for at least 6 hours! (I only waited 3 tonight :) )
*If you have brandy lying around your house, feel free to add a shot to the espresso mixture.