A luscious, layered version of a classic Italian dessert. Everyone gets one of their own mini desserts.
Prep Time:20 minutes
Cook Time:0 minutes
Total Time:20 minutes
Yield:8 servings 1x
24 lady fingers, crushed (use the harder biscuit lady fingers instead of the sponge cake lady fingers) 1 1/2 cups coffee
9 ounces Mascarpone cheese
2 eggs, separated
1/4 cup milk
5 tablespoons sugar, divided
3 tablespoons Kahlua (or any coffee liqueur), divided
3 tablespoons Frangelico (or any hazelnut liqueur)
Cocoa powder, to serve
Mix together milk, coffee, 2 tablespoons Kahlua and 4 tablespoons of sugar in a bowl. Add the crushed lady fingers to soak.
Beat together egg yolks and remaining tablespoon of sugar. Add the mascarpone cheese, remaining Kahlua and Frangelico.
With a hand or stand mixer, whip egg whites until stiff peaks form, then gently fold into the mascarpone mixture.
Spoon half of the soaked lady fingers between 8 ramekins, then top with a layer of the mascarpone mixture. Add a second layer of the soaked lady fingers and top with more mascarpone mixture Smooth tops. Cover each with a dusting of cocoa powder. Refrigerate for at least 3 hours before serving.