Ingredients:

  • 1 cup strong brewed coffee or espresso, cooled (240 ml)
  • 3 tbsp coffee liqueur (Kahlúa, Tia Maria) or 3 tbsp Marsala or amaretto (45 ml) — optional
  • 2 tbsp granulated sugar (optional, if your coffee is very bitter) (25 g)
  • 4 large egg yolks (use pasteurized eggs if raw yolks are a concern)
  • 1/2 cup granulated sugar (100 g)
  • 3 tbsp Marsala wine or coffee liqueur (45 ml) — optional
  • 8 oz mascarpone cheese, softened (1 cup / 225 g)
  • 1 1/2 cups heavy cream, cold (12 fl oz / 360 ml)
  • 1 tsp vanilla extract (5 ml)
  • Pinch fine salt
  • 24–30 ladyfingers (savoiardi), about 7–10 oz (200–280 g) depending on size — enough to create 2 to 3 layers
  • Cocoa powder, for dusting (unsweetened) (2–3 tbsp / 10–15 g)
  • Dark chocolate shavings or curls, for garnish (optional) (30–50 g)
  • Fresh berries (optional, for garnish)

Instructions:

  1. Prepare the coffee soak: brew strong coffee or espresso and let cool to room temperature; stir in coffee liqueur or Marsala and sugar if using; set aside.
  2. Make the mascarpone custard — Cooked yolk method (recommended): whisk egg yolks and sugar in a heatproof bowl until smooth and pale. Set over gently simmering water and whisk constantly until mixture reaches 160°F (71°C) and thickens (about 5–7 minutes). Remove from heat, whisk in Marsala/liqueur if using, cool slightly, then fold in mascarpone a few spoonfuls at a time until smooth; chill briefly if too warm.
  3. Make the mascarpone custard — No-cook traditional: if using pasteurized eggs or accepting raw yolks, beat yolks and sugar until pale and dissolved (or gently heat over a double-boiler until slightly thickened), then fold in mascarpone until smooth.
  4. Whip and combine: whip cold heavy cream with vanilla and a pinch of salt to soft/medium peaks. Fold whipped cream gently into the mascarpone mixture in two additions until light, airy and holding slight peaks; do not overmix.
  5. Prepare ladyfingers: lightly dip each ladyfinger into the coffee mixture for 1–2 seconds per side—moisten, do not soak until falling apart. Arrange a layer of dipped ladyfingers across the bottom of your trifle bowl or dish (breaking to fit if needed).
  6. Assemble layers: spoon or pipe one-third of the mascarpone cream over the first layer of ladyfingers and smooth gently; sift a light dusting of cocoa over the cream. Repeat with another layer of soaked ladyfingers and one-third mascarpone cream. Finish with remaining mascarpone cream and smooth the top. Dust generously with cocoa and add chocolate shavings and berries if desired.
  7. Chill and serve: cover and refrigerate at least 2 hours (4–12 hours recommended) to allow flavors to meld and layers to set. Just before serving, dust extra cocoa and garnish with chocolate shavings. Serve by scooping through all layers.