8-12 SERVINGS / 30 MINUTES, PLUS CHILL
INGREDIENTS
3 large fresh eggs
½ tsp. Diamond Crystal kosher salt
2, 8 oz. tubs (500g) mascarpone cheese
⅔ cup granulated sugar
1, 7 oz. package ladyfingers
2 cups good-quality, strong coffee
Unsweetened cocoa powder
METHOD
Separate eggs; place yolks in a medium bowl and add whites to the bowl of a stand mixer.
Add kosher salt and mascarpone to the egg yolks. Using a rubber spatula or whisk, mix until smooth.
Whisk egg whites on medium speed until foamy. Gradually add sugar, and keep whisking until stiff peaks form and the sugar has dissolved, about 3-5 minutes. Remove bowl from stand, add yolk mixture to the whipped whites, and fold using a rubber spatula to incorporate.
Dip each ladyfinger in coffee and place in an even layer in the bottom of an 8.5x10-inch baking dish. Top with half of the mascarpone mixture and spread it out in an even layer. Repeat with remaining ladyfingers and mascarpone mixture. Spread mascarpone mixture in an even layer and chill for at least a few hours, ideally overnight. Dust with cocoa powder before serving.
