Makes 4 square dishes (serves 8)
Category: Crèmes and Mousses
Difficulty: Easy


Chocolate Mascarpone Cream:
5 ea egg yolks
16 oz (435 g) mascarpone
1 ½ cups (350 g) heavy cream
5.3 oz (150 g) Guanaja 70% Dark Chocolate
 ½ cup (110 g) granulated sugar

Soaking Syrup:
2 ½ cup (375 g) espresso or strong coffee
¼ tbsp (15 g) granulated sugar
2 ½ tbsp (50 g) coffee liquor
Assembly and Finishing:
30-32 ea ladyfinger cookies
AN Cococa Powder
AN Guanaja 70% Dark Chocolate Feves


Chocolate Mascarpone Cream:
  • Whip the cream to soft peaks and reserve in the refrigerator.
  • In a mixing bowl, combine the yolks and sugar and cook over a pot of simmering water, whisking constantly, until slightly thickened. The temperature should reach 183-185°F (84-85°C).
  • Remove from the heat and continue to whisk until ribbons form.
  • Whisk in the room temperature, soft mascarpone (mixture may appear to be separated but will come back together).
  • Melt the Guanaja 70% Dark Chocolate in a microwave and add to the mixture, whisking until smooth.
  • Check the temperature - the mix should be around or below 95°F (35°C) before folding in the whipped cream.
  • Use immediately.
Soaking Syrup:
  • Brew coffee or espresso. Add sugar and liquor.
  • Set aside until cooled.

Assembly and Finishing: 
  • Place the ladyfingers, one at a time, in the soaking syrup, briefing soaking both sides. Do not over saturate as the cookies will soak up the liquid quickly and will break apart.
  • Line the bottom of the dish with 2-3 cookies.
  • Place several spoonfuls of the chocolate mascarpone cream directly on top, smoothing slightly to create an even layer.
  • Place 2-3 more soaked ladyfingers on top, followed by more cream, continuing the layers until the top of the dish is reached.
  • Finish the top with soaked ladyfingers and refrigerate for a minimum of 12 hours.
  • Before serving, dust with cocoa powder and chocolate shavings created by grating the Guanaja 70% Dark Chocolate feves on a microplane.