- 3 egg yolks
- 84g caster sugar
- 141g mascarpone cheese
- 210g heavy whipping cream
- 1-1/2 package of lady fingers (14 pieces for the sides + more for the layers)
- 60ml espresso or strong coffee
- 35ml coffee flavoured liquor (I used 45ml original Baileys Irish Cream)
- Cocoa powder for dusting and chocolate curls for garnish
- Combine yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove it from heat and whip yolks until thick and lemon coloured.
- Add mascarpone to whipped yolks, beat until combined. In a separate bowl, whip cream to stiff peaks. Gently fold the whipped cream into the mascarpone sabayon mixture and set aside.
- Place a cake board inside the cake ring. Arrange 14 lady fingers (or more) inside the cake ring. Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet (do not soak!) Arrange the lady fingers at the bottom of the cake board. Spoon the mascarpone filling over the lady fingers. Repeat process with another layer. (I did 3 layers)
- Refrigerate 4 hours or overnight. Dust the cake with cocoa powder and add chocolate curls if desired before serving.
- Do not, i repeat, do not, remove the cake ring from the cake until it has had enough time to firm up (at least an hour).
- Sabayon is the French name for zabaglione, a light, mousse-like Italian dessert that's made by whisking eggs, sugar and white wine over gently boiling water until the eggs thicken but do not scramble.