Ingredients
2 cartons (8 ounces each) mascarpone cheese5 large egg yolks1/2 cup plus 2 tablespoons sugar, divided 1/3 cup plus 2 tablespoons Marsala wine or liqueur, divided 1/2 teaspoon salt1 cup heavy whipping cream3/4 cup strong brewed coffee, room temperature2 teaspoons instant espresso powder1 package (7 ounces) crisp ladyfinger cookies1 tablespoon Dutch-processed cocoa
Preparation
Stir mascarpone cheese; let stand at room temperature 30 minutes. Whisk yolks, 1/2 cup sugar, 1/3 cup Marsala and salt in top of a double boiler until mixture is thickened (ribbon stage) and a thermometer reads 160°. Remove from heat; whisk in mascarpone until almost smooth. Whip cream and remaining sugar until soft peaks form; fold into mascarpone mixture.
Combine coffee, espresso powder and remaining Marsala. Briefly dip 8 ladyfingers into coffee mixture and place in the bottom of a 9-in. springform pan. Top with 1-1/2 cups mascarpone mixture. Repeat 2 more times. Refrigerate, covered, 6 hours or overnight. To serve, loosen and remove rim; sprinkle with cocoa powder.
