• 4 large egg yolks
• 1/2 cup/100 grams granulated sugar, divided
• 3/4 cup heavy cream
• 1 cup/227 grams mascarpone (8 ounces)
• 1 and 3/4 cups of good espresso or very strong coffee
• 2 tablespoons rum or cognac
• 2 tablespoons unsweetened cocoa powder
• About 24 ladyfingers (from one 7-ounce/200-gram package)
• 1 to 2 ounces of bittersweet chocolate, for shaving (optional)

1. Prepare the cream by using an electric mixer in a large bowl and whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume
2. In a medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft peaks
3. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks
4. Gently fold the mascarpone mixture into the sweetened egg yolks until combined
5. For assembly, combine espresso and rum in a shallow bowl and set aside
6. Using a sifter, dust the bottom of a 2-quart baking dish (an 8×8 dish, or a 9-inch round cake pan) with 1 tablespoon of cocoa powder
7. Working one at a time, quickly dip each ladyfinger into the espresso mixture–will fall apart if left in liquid for too long–and place them rounded side up at the bottom of the baking dish
8. Repeat, using half of the ladyfingers, until you have an even layer, breaking the ladyfingers in half as needed to fill any obvious gaps
9. Spread half the mascarpone mixture onto the ladyfingers in one even layer
10. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture
11. Dust the top layer with the remaining tablespoon of cocoa powder
12. Cover with plastic wrap and let it chill in the refrigerator for at least 4 hours (24 hours is optional)
13. Top with shaved or finely grated chocolate, if desired, then slice or scoop to serve

Recipe courtesy of Alison Roman