- 4 egg yolks
- 125 gr. Sugar
- ½ fresh vanilla
- 500 gr. Mascarpone
- 24 ladyfingers
- Good strong coffee – like espresso
- Armeretto or another almond liqueur
- cocoa powder
Make the coffee and let it cool – remember that it must be strong.
Then mix egg yolks, sugar and vanilla together to form a eggnog. So you are whipping the yolks, sugar and vanilla. Then put in, gently, the mascarpone.
When the cream is made, put the coffee into a shallow dish and then pour 2-3 tablespoons of liqueur in.
Take a lady finger and dips it in the coffee, and put it into the desired bowl / dish, you want it to be served in, do this until the entire bottom is covered, then put then a layer of cream on, and the process is repeated until you have no more ladyfingers and cream.
The cake should be refrigerated – preferably overnight, but at least 3-4 hours. Just before serving put the cocoa powder over the top, in a nice thin layer.