FOR THE CREAM
- 4 large egg yolks
- 1/2 cup granulated sugar, divided
- 3/4 cup heavy cream
- 1 cup mascarpone cheese
FOR THE ASSEMBLY
- 1 ¾ cups of cold-brewed Cusa Coffee Dark Roast (made with 5 sticks)
- 2 tablespoons rum, cognac or whiskey
- 2 tablespoons unsweetened cocoa powder
- about 24 ladyfingers
- 1 to 2 ounces bittersweet chocolate (for shaving) or unsweetened cocoa powder
Using an electric mixer in a medium bowl, whip together egg yolk and ¼ cup sugar until very pale yellow and about tripled in volume. Transfer mixture to a large bowl and set aside. Wipe out the medium bowl to use again!
In the medium bowl, whip cream and remaining ¼ cup sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
Combine Cusa Coffee Dark Roast and rum in a bowl and set aside.
Using a sifter, dust the bottom of a 9-inch round cake pan with a tablespoon of cocoa powder.
Dip each ladyfinger briefly into the cold Cusa Coffee mixture. Work quickly - they will fall apart if left in the coffee too long! Place them, rounded side up, at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill any gaps. Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining Cusa Coffee-dipped ladyfingers and mascarpone mixture.
Dust top layer with remaining tablespoon of cocoa powder. Top with shaved dark chocolate or cocoa powder.
Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (24 hours is best) before serving.
Want to grab some Cusa Dark Roast Coffee so you can try this recipe? Snag some here!