Assembly: 1¾ cups good espresso or very strong coffee
2 tbsp rum or cognac
2 tbsp unsweetened cocoa powder
About 24 ladyfingers (one 7-oz package)
1–2 oz bittersweet chocolate, for shaving (optional)
Recipe
Whip egg yolks and ¼ cup sugar in a medium bowl until very pale yellow and tripled in volume — a ribbon should fall from the beaters. Transfer to a large bowl.
In the same medium bowl, whip cream and remaining ¼ cup sugar until soft-medium peaks form. Add mascarpone and whip until soft and spreadable with medium peaks. Gently fold mascarpone mixture into the sweetened egg yolks.
Combine espresso and rum in a shallow bowl.
Dust the bottom of a 2-quart baking dish with 1 tbsp cocoa powder. Quickly dip each ladyfinger into the espresso — they absorb fast, don't linger — and arrange rounded-side up in an even layer. Spread half the mascarpone mixture over the top. Repeat with remaining ladyfingers and cream.
Dust top with remaining cocoa powder. Add shaved chocolate if desired. Cover with plastic wrap and refrigerate at least 4 hours, ideally 24 hours. Slice or scoop to serve.
