Ingredients
Method
- In a medium bowl whip thee egg yolks and sugar till they triple volume, turn pale yellow and are at the ribbon stage. In a separate bowl whip the cream, icing sugar, vanilla and mascarpone till soft peaks form. Fold both mixtures together until smooth.
- Dip the lady fingers in the coffee and place in a single layer in a medium dish. Add half the cream mixture and spread evenly. Repeat both steps to form a second layer. Dust the top with cocoa powder and refrigerate for at least 2-3 hours before serving.
- Serve with fresh raspberries and chocolate shards.
Notes
Double this recipe for a 9x13 inch dish
Variations. You can make this recipe without the egg yolks. Just make the mascarpone cream mixture with 1/3 cup icing sugar instead, and omit the 1/4 cup sugar that went with the egg yolks.
If you can't find mascarpone, you can use cream cheese instead.
I sometimes make this with vanilla sponge cake instead of ladyfingers for a tiramisu cake.