6 egg yolks
1/3 cup sugar
16 ounces mascarpone
2 tablespoons strongly brewed coffee
1 cup heavy whipping cream
30 to 40 ladyfingers
2 cups strongly brewed coffee room temperature
1/4 cocoa powder
1/4 cup extra dark chocolate chips, chopped
1/4 cup roasted hazelnuts, finely chopped
INSTRUCTIONS
1. In an electric mixer, whisk eggs and sugar on high for 3 to 6 minutes, until fluffy and pale yellow.
2. Add cheese and whisk on high for 2 minutes. Add 2 tablespoons coffee and whisk on high for 1 minute.
3. in a second mixer bowl, whisk heavy cream on high until it becomes thick whipped cream. Gently fold whipped cream into cheese mixture, until just combined.
4. Dip ladyfingers quickly in remaining coffee; do not leave in coffee more then two seconds.
5. Layer bottom of 13 by 9 inch baking pan with dunked ladyfingers in a single layer. You may need to break some ladyfingers before dunking to get them all to fit.
6. Spread half of cheese mixture over ladyfingers and repeat for a second layer each of ladyfingers and cheese.
7. Dust top with cocoa powder and sprinkle chocolate chips and hazelnuts over top.
8. Cover with nonstick aluminum foil and refrigerate for at least 2 hours, or over night.
Prep: 10 minutes Cook: 10 minutes
Yield: 16 servings
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