2cupsespresso or strongly-brewed coffee, freshly brewed
¾cupsugar, divided
1teaspoonvanilla extract, divided
6large egg yolks, reserve whites
½teaspoonsalt
2tablespoonsMarsala wine
116-ounce container mascarpone, room temperature
4large egg whites
30ladyfingers *See Note
Cocoa powder, for garnish
Instructions
In a 4-cup liquid measuring cup, stir the espresso, ¼ cup sugar and ½ teaspoon of vanilla until the sugar is dissolved; cool.
In a medium-sized saucepan, bring an inch of water to a gentle simmer.
In a stand mixer bowl, whisk together the egg yolks, salt, marsala, ½ teaspoon vanilla and ¼ cup of sugar until well combined.
Place the bowl over the simmering water and whisk until the mixture is slightly warm to the touch and the sugar is completely dissolved; do not overheat or the eggs will curdle.
Using the whisk attachment, beat the mixture until thickened and cooled, about 5 minutes.
Add the mascarpone and whip until combined. The mixture should be smooth; do not over-whip or it may break.
Meanwhile, in a large, clean bowl, combine the egg whites and remaining ¼ cup of sugar and whisk until soft peaks form.
Fold the egg whites into the mascarpone mixture.
To assemble, quickly dunk the ladyfingers into the coffee mixture.
Lay the ladyfingers side, by side, trimming as necessary, in a 7”x11” casserole dish, until the bottom of the dish is covered.
Spoon half of the mascarpone mixture over the ladyfingers and smooth with an offset spatula. Repeat with the remaining ladyfingers and cream.
Wrap the casserole dish with plastic wrap and refrigerate for at least 6 hours, preferably overnight.
To serve, dust the top with a fine layer of cocoa powder.
Notes
You may need to use up to 12 additional ladyfingers depending on the brand you purchase and the size of the casserole dish you use. But don’t worry - the coffee mixture makes plenty and you’ll have enough!