A different version for Italy’s favorite dessert.
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Ingredients
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- 4 large egg yolks ,
- 65 gr sugar ,
- 480 gr mascarpone cheese ,
- 130 gr chocolate, melted and slightly cooled ,
- 2 teaspoons vanilla extract ,
- 2 lemons, zest only ,
- 1/2 teaspoon salt ,
- 1 cup heavy cream, cold ,
- 2 cups hot water ,
- 3 tablespoons cocoa powde, unsweetened ,
- 48 ladyfingers
Instructions
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- Place the egg yolks and sugar in a large metal mixing bowl, and set it over a pot of simmering water. ,
- Cook, whisking, until the mixture is pale, thick, and doubled in volume (about 5 minutes). ,
- Remove from the heat, and whisk in the mascarpone, melted chocolate, vanilla, and salt. ,
- Whip the cream until it holds stiff peaks. Fold the whipped cream into the chocolate mixture. Set the filling aside. ,
- Whisk the hot water and cocoa together in a small bowl. One at a time, dip the ladyfingers into the cocoa mixture and place in a pan. ,
- Line the ladyfingers up in two straight rows of twelve. ,
- Spread half the filling over the ladyfingers, and repeat. Spread the rest of the filling on top and refrigerate until ready to serve.
