Mascarpone custard layered with whipped cream and Choffy soaked ladyfingers.

Prep:

35 mins

Cook: 10 mins

Additional: 4 hrs 15 mins

Total: 5 hrs

Servings: 12

Yield: 1 - 7x11 inch dish

Ingredients

Ingredient Checklist

• 6 egg yolks
• ¾ cup white sugar 
• 1 cup milk
• 1 ¼ cups heavy cream
• ½ teaspoon vanilla extract
• 1 pound mascarpone cheese
• ¼ cup strong brewed Choffy, room temperature
• 2 (3 ounce) packages ladyfinger cookies
• 1 tablespoon unsweetened cocoa powder

Directions

Instructions Checklist

• Step 1

In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow mixture to cool slightly. Cover tightly and chill in refrigerator 1 hour.

• Step 2

In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth.

• Step 3

Pour Choffy into a small bowl. Quickly roll ladyfingers in Choffy. (Note: ladyfingers will fall apart if soaked, so quickly roll, meaning 1 to 2 seconds per ladyfinger.)

• Step 4

Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.