Sounds fancy, but it’s an icebox cake. Raw eggs are in there, so if that’s a dealbreaker, best skip this one.
500 g / 16 oz. Mascarpone cheese
157 g / 3/4 c sugar
2 eggs, separated (I use XL; if you use smaller eggs, you might need 3)
250 mL / 1 cup strong, cold coffee
3 T Marsala wine, DiSaronno almond liqueur, Frangelico hazelnut liqueur, whatever sweet booze you enjoy
1 large package ladyfinger cookies (min. 24 pieces)
grated chocolate or cocoa powder
In a large mixing bowl, combine Mascarpone, sugar and egg yolks. Mix until well combined.
Whip the separated egg whites until stiff peaks form. Fold whites into cheese until mixture becomes smooth and light – don’t overmix!
Have a deep 9×13 ready! Pour coffee and liqueur into large shallow bowl or deep plate. Dip (but don’t soak) unsugared half of cookie into coffee mixture and place wet side down on bottom of 9×13. Repeat until dipped cookies cover the bottom of your pan, breaking up cookies as needed. Spread a thick layer of your cream mixture over the cookie layer. Dip and place another layer of cookies over the cream, then top with more cream. Keep going if you have enough cookies and cream left, just make sure you end with cream.
Sprinkle grated chocolate or dust cocoa over the top. Refrigerate for at least 6 hours before serving.