thatfridaymom

Ladyfingers (I generally use about 1.5 standard sized packages of ladyfingers) 

2 8 oz containers of mascarpone cheese (room temp!!)

6 eggs separated into whites and yolks (big bowl for yolks and a small one for the whites) 

2 TSP Vanilla extract

6 TBS Brown sugar, divided (2 TBS for egg whites,2 for egg yolks, 2 for coffee mixture) (white sugar can be subbed in) 

2TBS- ¼  cup Cognac, Brandy or Spiced Rum (depends on how boozy you want!! ;))

1 cup Hot brewed coffee (the stronger the better) 

1-2 TBSP Cocoa powder (to sprinkle on top of mascarpone cream mixture while assembling

A small chocolate bar (I used Hershey’s special dark- you only need it to get curls of chocolate for the top of the cake) 

Directions:

Pour cup of hot coffee into a small bowl, mix in sugar, allow coffee to come to room temp/ lukewarm before adding in liquor of your choice and a TSP of vanilla extract . Set aside

Separate 6 eggs into two bowls- one big bowl for the yolks and a small one for the whites.

 Add the 2 TBS sugar to the whites and beat until stiff peaks form, 3-5 mins. 

Add 2 TBS sugar to yolk mixture and beat until creamy and thickened, another 3-5 mins. 

Add 1 TSP vanilla extract, and mascarpone cheese and fold gently in, until combined and smooth. Add egg white mixture in, a little at a time, carefully folding as to not deflate the whites. Set aside. 

Assembly time!( I used an 8×8 Pyrex baking dish, but I’ve used a glass loaf pan with no issues, as well.)

Quickly dunk lady fingers into coffee mixture and arrange on dish, then cover with cream mixture, sprinkle cocoa powder, repeat until dish is filled, with cream mixture being the last layer. Sprinkle more cocoa powder and shave chocolate over top, as you wish! Cover with plastic wrap and refrigerate 4-6 hours! This dessert is best served the day you make it, or if you make it the night before, that next day! Enjoy!