Ingredients
Equipment
Method
- In a medium bowl, whisk together the softened mascarpone cheese and granulated sugar until smooth and well combined.1 ¼ cups mascarpone cheese, ½ cup granulated sugar
- Beat in the egg yolks one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.3 large eggs, 1 teaspoon vanilla extract
- In a separate, clean bowl, whip the egg whites until stiff peaks form. This provides lightness and structure to the cream.3 large eggs
- Gently fold the whipped egg whites into the mascarpone mixture in two additions. Be careful not to overmix, as this can deflate the egg whites. The goal is a light and airy cream.
- In a shallow dish, combine the cooled brewed coffee (or espresso) with the rum or coffee liqueur, if using.2 cups strong brewed coffee or espresso, 2 tablespoons rum or coffee liqueur
- Quickly dip each gluten-free ladyfinger (or sponge cake slice) into the coffee mixture. Do not soak them for too long, as they can become too soggy.250 g gluten-free ladyfingers or gluten-free sponge cake
- Arrange a single layer of dipped ladyfingers on the bottom of an 8x8 inch (20x20 cm) serving dish.
- Spread half of the mascarpone cream evenly over the ladyfinger layer.
- Repeat the process: dip and arrange another layer of ladyfingers, followed by the remaining mascarpone cream.
- Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to meld and the dessert to set.
- Just before serving, dust the top generously with unsweetened cocoa powder using a fine-mesh sieve.unsweetened cocoa powder
Notes
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To freeze, cover tightly with plastic wrap and then aluminum foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before serving.
