Here’s another recipe that can be made into individual, smaller portion desserts. The recipe is easily halved to serve 4. Healthy? Not a chance. Good? You bet. As my yoga teacher advises, “Pick your poison.”
4 egg yolks
1/2 cup sugar
500 grams mascarpone
2 cups chilled whipping cream
3 cups cold espresso coffee (real espresso, not instant is best)
2/3 cup dry Marsala (or use 1 tsp. pure almond extract if you need to make it alcohol-free)
1 400 gram package of Savoiardi Lady Fingers (about 40) (I use Italissima brand)
cocoa powder for dusting
Beat egg yolks and sugar in a metal bowl set over a saucepan of simmering water using a whisk or an electric mixer until smooth and fluid. Add half the wine (or the almond extract) and whisk thoroughly for another minute or so. Remove the bowl from the heat and let it cool. Add the mascarpone until just combined.
Whip the cream in a separate bowl until it holds stiff peaks and then fold it gently into the mascarpone mixture.
Add the rest of the Marsala to the coffee (if using.) Working quickly, dip the lady fingers into the coffee mixture briefly. They will fall apart if left more than a second or two. Break into chunks and fit into the bottom of individual serving dishes. Spread with a 1/2 inch layer of the marscapone mixture. Make another layer of lady fingers and another layer of the filling.
Cover and chill for a few hours, overnight is best. Sift dark unsweetened cocoa powder over the top just before serving. If done too far in advance, it tends to be absorbed by the filling and doesn’t look as fresh.
Dig in! Enjoy.