- 4 egg yolks
- 1/2 cup granulated sugar
- 1/2 cup whole milk
- 8 oz/225 grams mascarpone
- 1 teaspoon vanilla
- 1 cup heavy whipping cream
- 2/3 cup strong brewed coffee or espresso room temperature
- 2 tablespoons Kahlua liquor or brandy
- 18-20 ladyfinger cookies
- cocoa powder and chocolate shavings for serving as desired
In a medium saucepan, whisk egg yolks, sugar and milk together until combined. Place over medium heat, and cook, whisking constantly, until thickened (don’t rush — this can take 10-15 minutes).
Remove from the heat and stir in mascarpone and vanilla. Let cool to room temperature.
Whip cream with an electric mixer until stiff peaks form. Gently fold into the cooled custard.
In a small bowl, combine coffee and Kahlua.
Dip ladyfingers in coffee mixture, turning in the liquid 2 or 3 times. Place a single layer in the bottom of an 8×8″ pan.
Cover with half of the mascarpone custard, then repeat layers one more time.
Cover and chill for at least 6 hours before serving. Dust with cocoa powder and top with chocolate shavings before serving as desired.