½ cup plus 2 TBSP white sugar
3 egg yolks
½ cup plus 2 TBSP marscapone cheese
¾ cup plus 2 TBSP heavy cream
1 (12 oz.) package ladyfingers
3 TBSP coffee flavored liqueur
½ tsp. unsweetened cocoa powder for dusting
½ oz. square semi-sweet chocolate
Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low and cook for 5 minutes, stirring constantly. Remove from heat and whip yolks until thick and lemon colored. Add marscapone to whipped yolks. Beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold into yolk mixture and set aside. Split ladyfingers in half and line the bottom of a serving bowl or pan. Brush with coffee liqueur. Spoon half of the cream filling over the ladyfingers. Repeat layering of ladyfingers and cream. Garnish with cocoa and chocolate curls. Refrigerate several hours or overnight. Makes 6 servings.
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