Instructions
- 1
Brew coffee. Add 2 tbsp sugar while hot. After cooling add 120 of preferred alcohol. Set aside.
- 2
Zabaglione Cream. Beat egg yolks with the rest of the sugar until white. Heat up in a double boiler (choose fitting appliences) together with the rest of the alcohol. Stir until incorporated. (Around 17 Minutes). Stir until cooled down in a cold bath. (If you used glass bowl transfer to another, mine broke when transferred from hot to cold)
17 min - 3
Whisk mascarpone with a hand mixer. Do not over do it. Add Zabaglione with a spatula and then the hard whipped cream.
- 4
One by one dip half of the ladyfingers shortly in the coffee mixture on both sides. (Do not overdo it, since the ladyfingers will get too soft)
- 5
Spread half of the cream mixture over the bed of ladyfingers
- 6
Repeat and smooth out with spatula.
- 7
Cover with foil and let sit for at least 4 hours in the fridge. Before serving dust over cocoa optionally.
4 h - 8
Enjoy