Ingredients:
5 large egg yolks
125 g - Sugar
400 ml - Heavy cream, cold
425 g - Mascarpone cheese, room temperature
1½ cups of brewed espresso
36-40 cookies
2-3 tablespoons coffee liqueur/marsala/brandy
Cocoa for sprinkles
Method of preparation:
1. Prepare the coffee syrup: mix hot coffee and liqueur, pour into a large bowl and set aside to cool.
2. Prepare the filling: put the egg yolks and sugar in a large heatproof bowl and place it over a pan of boiling water. Make sure the bottom of the bowl does not touch the water. Whisk constantly until the sugar has dissolved and the custard has thickened. Remove the bowl from the heat and allow to cool.
3. Add the mascarpone and whisk until smooth.
4. In a separate bowl, whisk cold heavy cream to stiff peaks. Mix 1/3 of the whipped cream into the mascarpone mixture. Then add the remaining whipped cream. Set aside.
5. Dip each cookie into the coffee mixture for 1-2 seconds. Place on the bottom of a 22X33 cm dish. If necessary, break a few cookies to fit into the dish. Spread half of the cream on the soaked cookies. Place a layer of cookies again and cover with the remaining cream. Cover and place in the refrigerator for at least 6 hours.
6. Just before serving, sprinkle with cocoa powder.