Ingredients
Scale
For Ladyfingers
- 2 (separated) Eggs (medium size)
- 25 g Castor sugar (a)
- 25 g Castor sugar (b)
- 1/8 tsp Salt
- ½ tsp Vanilla essence
- 60 g All-purpose flour
- 4 g Corn flour
- 1 – 2 tbsp Natural cocoa powder
For Mascarpone Cheese Layer
- 200 g Mascarpone cheese
- 140 g Heavy Cream
- 120 g Icing sugar
- 1 tsp Vanilla essence
For Dipping Mixture
- 200 g Water
- 1 tbsp + ½ tbsp Coffee powder
Instructions
- Line a baking tray with a silicon mat or butter paper. Also, preheat your oven to 150° C or 300° F (OTG mode: upper rod + lower rod + fan only) before starting the recipe.
Method For Ladyfingers
- Sift the dry ingredients: For the lady’s fingers, sift all-purpose flour and corn flour in a bowl and set it aside for later use. Sifting is very important for the recipe, as all-purpose flour and corn flour will be mixed directly with the meringue mixture.
- In a bowl, add egg yolks, castor sugar (a), salt, and vanilla, then whisk with a balloon whisk until the color is lighter and paler. Make sure that you use fresh eggs for the recipe.
- In a different bowl, beat egg whites with an electric hand beater until foamy, then add castor sugar (b) in parts while beating the egg whites continuously until a soft peaked meringue is achieved. While making meringue, make sure that the egg whites do not have even a trace of egg yolk, or the meringue won’t whip up.
- Now fold in the meringue to the egg yolk mixture gently in parts using the cut-and-fold mixing method. Mixing vigorously will ruin the airiness of the meringue. Once incorporated properly, add the sifted dry ingredients in parts. Transfer the batter to a piping bag.
- Pipe the batter three or 4-inch long cookies like you do for éclairs on the lined baking tray. Leave a three-finger gap in between the cookies so that they do not stick to each other while baking. After piping, bake them at 150° C or 300° F (OTG mode: upper rod + lower rod + fan only) for 5 – 7 minutes or until golden brown from the sides. After baking, let them cool down completely before assembling the dessert.
Method For Dipping Mixture
- Just mix water and coffee powder and keep it aside until the assembly.
Method For Mascarpone Cheese Layer
- Soften mascarpone cheese: in a bowl, soften the Mascarpone cheese with a spatula. Although this Italian cheese is already soft, softening it before whipping it with heavy cream will make the process easier.
- In a different bowl, beat heavy cream and icing sugar with an electric hand beater until it reaches the soft peak stage. Make sure to sift the icing sugar before.
- Now add softened mascarpone cheese along with vanilla essence and beat again until fully incorporated. Transfer it to a piping bag and keep it aside until the assembly.
Method For Assembly
- Soak the ladyfingers: after cooling down completely, dip them in the coffee to soak them and place them in a deep dish. Do not soak it too long, or the lady’s finger might break.
- Once a layer of coffee-soaked ladyfingers is created, pipe the mascarpone cheese filling on top and smooth out. Again, place coffee-soaked ladyfingers on the mascarpone cheese layer and repeat until the top layer is mascarpone cheese filling. Smooth out the top as well.
- Finally, dust the top with cocoa powder evenly. You are done with this delicious Italian dessert.
- Prep Time: 25 to 30 minutes
- Assembly Time: 10 to 15 minutes
- Cook Time: 5 to 7 minutes