Ingredients

For the Cream:

· 6 large egg yolks, at room temperature

· ¾ cup (150g) granulated sugar

· 1 ¼ cups (300ml) heavy whipping cream, cold

· 16 oz (450g) mascarpone cheese, cold

· 1 teaspoon pure vanilla extract

For Assembly:

· 2 cups (475ml) strong brewed espresso or dark roast coffee, cooled to room temperature

· 3 tablespoons coffee liqueur (such as Kahlúa) or dark rum (optional)

· Approximately 48 Savoiardi ladyfinger biscuits (crisp variety)

· Unsweetened cocoa powder, for dusting

· Dark chocolate shavings, for garnish (optional)

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Method

1. Prepare the Espresso Mixture

In a shallow, wide bowl, combine the cooled espresso and coffee liqueur (if using). Set aside to allow the flavors to meld while preparing the cream.

2. Create the Zabaglione Base

Fill a medium saucepan with 1-2 inches of water and bring to a gentle simmer. In a heatproof bowl, whisk the egg yolks and sugar together until pale and slightly thickened. Place the bowl over the saucepan of simmering water, ensuring the bottom does not touch the water. Whisk constantly for 8-10 minutes, until the mixture is thick, pale, and doubled in volume, reaching a temperature of 160°F (70°C). Remove from heat and let it cool slightly.

3. Whip the Cream and Mascarpone

In a separate large mixing bowl, using an electric mixer, whip the cold heavy cream and vanilla extract on medium-high speed until stiff peaks form. Be careful not to over-whip into butter. In another bowl, gently stir the cold mascarpone cheese until smooth to loosen it.

4. Combine the Mascarpone Cream

Gently fold the mascarpone into the cooled zabaglione mixture until fully combined and smooth. Then, carefully fold this mixture into the whipped cream in two additions, using a spatula with a light hand to preserve the volume. The final texture should be luxuriously airy and smooth.

5. Assemble the First Layer

Briefly dip each ladyfinger into the espresso mixture, one at a time. Turn quickly, ensuring a 1-2 second soak on each side—they should be moistened but not soggy to the point of disintegration. Line the bottom of a 9x13-inch (or similar size) dish with a tight single layer of soaked ladyfingers.

6. Layer the Cream

Spread exactly half of the mascarpone cream mixture evenly over the ladyfinger layer, smoothing the top with a spatula.

7. Complete the Assembly

Create a second layer of soaked ladyfingers atop the cream, arranging them in the same direction. Top with the remaining mascarpone cream, spreading it into an even, smooth final layer. For a flawless finish, use an offset spatula.

8. Chill to Set

Cover the dish tightly with plastic wrap and refrigerate for a minimum of 6 hours, but preferably overnight. This resting period is critical, allowing the ladyfingers to soften perfectly, the flavors to mature, and the cream to set for clean slicing.

9. The Final Presentation

Just before serving, use a fine-mesh sieve to generously dust the entire surface with unsweetened cocoa powder. Garnish with dark chocolate shavings if desired. Serve chilled, using a sharp knife to cut neat portions.