1) Make the Coffee:

• Brew a strong batch of coffee using freshly ground beans and a moka pot for deep, rich flavor.

• Let cool completely.

• Stir in alcohol if using.

2) Prepare the Mascarpone base:

• In a double boiler (bain-marie), whisk together:

  • Egg yolks

  • Sugar

• Cook gently while whisking constantly for 8–10 minutes.
  The mixture should become pale, thick, and smooth. Not all the sugar will fully dissolve — that’s perfectly fine.

• Remove from heat and let cool completely.

• Once cool, transfer to a large bowl and mix in the room-temperature mascarpone until silky and smooth.

3) Whip the Cream:

• In a stand mixer or with a hand mixer:
  Whip heavy cream + vanilla on medium-high until stiff peaks form.

• Be careful not to overwhip — or you’ll end up with butter.

• Gently fold the whipped cream into the mascarpone mixture until light and airy.

4) Assemble:

• Quickly dunk each ladyfinger in the espresso mixture for 2–3 seconds (don’t soak).

• Layer:

  • Soaked ladyfingers

  • Half the mascarpone cream

  • Another layer of ladyfingers

  • Remaining mascarpone cream

  • Smooth the top.

5) Rest (the hardest part):

• Cover and refrigerate for at least 8 hours.
  Best flavor and texture come after 24–48 hours.

• Patience makes magic here.

6) Serve:

• Slice, plate, and dust generously with unsweetened cocoa powder.