Adapted from Giada De Laurentiis, this classic dessert involves no baking.
9 egg yolks, room temperature
5 tbsp. granulated sugar
474 g plus 237g (1 ½ containers) mascarpone cheese, softened
2 ½ cups strong espresso, cooled
3 tbsp. Italian espresso liqueur, divided
2 ½-3 boxes of package large lady fingers
Cocoa/bittersweet chocolate shavings, for garnish
In the bowl of an electric mixer fitted with the whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes.
Add mascarpone cheese and beat until smooth.
Add 1 tbsp. of espresso and mix until thoroughly combined.
In a small shallow dish, add remaining espresso and liqueur.
Dip each ladyfinger into espresso for only 5 seconds. Place each soaked ladyfinger on the bottom of a 9×13-inch baking dish. Spread evenly ½ of the mascarpone mixture over the ladyfingers.
Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture.
Cover with plastic wrap and refrigerate for at least 2 hours. Before serving, sprinkle with cocoa and/or chocolate shavings.