Instructions

1. Place first 3 ingredients together in a stainless steel bowl and whisk over simmering water (it works better and faster if the bowl just touches the water) until it becomes pale yellow and thick. Constantly whisk and be careful you don’t scramble the eggs. It takes a good while. Not sure the exact temp. but it should feel warm to the touch and when you lift it out of the bowl with the whisk it should flow from the whisk like a ribbon (ribbon stage) Hope that makes sense. Set aside and allow to cool.
2. Beat mascarpone and and sugar til blended, smooth and soft.
3. Add cooled egg mixture to the mascarpon and gently mix til blended. Fold in whipped cream. That in a sense is your filling.
4. I make it sometimes in a springform pan in which I line the bottom with espresso soaked ladyfingers, then about half the filling, then a good dusting of good dutch cocoa (not frys). Then repeat with soaked ladyfingers, rest of filling but I don’t dust the last layer of cocoa til just before eating.
5. Most times I use a small oblong casserole dish or cake pan which I line with saranwrap first, then about half the filling, dusting of cocoa, then ladyfingers (soaked of course). Then repeat filling, cocoa, soaked ladyfingers.
6. Allow to chill overnight. Springform pan just remove sides. Cake pan or casserole dish you flip upside down on serving tray and then remove the saranwrap then dust with cocoa just before serving. After removing the sides of springform (if you go that route) I line the outside with ladyfingers standing straight up glued on with whipped cream or else I press chocolate shavings into the sides
7. Rick