| 4 (70 g) large egg yolks | beat | beat | whisk over steam | beat | fold | assemble | sift | refrigerate 4 hours |
| 1/2 cup (100 g) granulated sugar | ||||||||
| 1/2 cup (120 mL) sweet Marsala wine | ||||||||
| 1 lb. (450 g) mascarpone cheese | beat | |||||||
| 1 cup (240 mL) heavy cream | whip to soft peaks | |||||||
| about 40 ladyfinger cookies | soak 2 seconds | |||||||
| 12 oz. (355 mL) prepared espresso | dissolve | |||||||
| 2 tsp. granulated sugar | ||||||||
| 2 Tbs. (11 g) cocoa powder | ||||||||
Layer diagram
| 2 Tbs. cocoa powder | |
| filling | |
| ladyfingers | |
| filling | |
| ladyfingers |