Ingredients
For the Cream Filling:
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250 g (1 cup) mascarpone cheese
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200 ml (¾ cup) heavy cream, chilled
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70 g (⅓ cup) sugar
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2 egg yolks (pasteurized if possible)
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1 tsp vanilla extract
For the Coffee Layer:
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100 ml strong espresso or coffee, cooled
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1 tbsp sugar
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6–8 ladyfinger biscuits (savoiardi)
For the Assembly:
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Unsweetened cocoa powder, for dusting
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Optional: coffee beans or chocolate shavings for decoration
Directions
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Prepare the cream filling: In a mixing bowl, whisk together egg yolks and sugar until pale, thick, and creamy.
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Add mascarpone cheese and vanilla extract, blending until smooth and silky.
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In a separate chilled bowl, whip the heavy cream until stiff peaks form.
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Gently fold the whipped cream into the mascarpone mixture until fully combined. Refrigerate while preparing the coffee layer.
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Make the coffee dip: Stir sugar into the cooled espresso until dissolved.
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Quickly dip each ladyfinger into the coffee—just a second or two to avoid sogginess.
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Assemble the domes: Line silicone dome molds (or small bowls) with dipped ladyfingers to form a shell.
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Spoon or pipe the mascarpone filling into the shell, smoothing the top.
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Seal with another dipped ladyfinger or fill the dome fully with cream.
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Freeze the domes for about 2 hours, or until firm enough to unmold.
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Gently unmold the domes and dust with cocoa powder.
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Garnish with coffee beans or chocolate shavings for an elegant finish.
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Serve chilled and savor the creamy, coffee-kissed layers.
Recipe Details
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Prep Time: 25 minutes
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Cook Time: 0 minutes
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Chill/Freeze Time: 2 hours
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Total Time: 2 hours 25 minutes
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Servings: 6 domes
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Calories: ~320 kcal per dome
Tips & Tricks
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Always use pasteurized egg yolks for food safety without compromising flavor.
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Be quick when dipping ladyfingers—too much soaking will make them mushy.
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For extra indulgence, drizzle melted chocolate before dusting with cocoa.
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Make a day ahead: the domes keep beautifully in the fridge for 1–2 days.