Ingredients:

  • 1 cup (225 g) unsalted butter
  • 2 cups (400 g) granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup (125 g) all-purpose flour
  • ¾ cup (75 g) unsweetened cocoa powder
  • ½ teaspoon salt
  • ½ cup (120 ml) coffee liqueur (e.g., Kahlúa)
  • 1 ½ cups (360 ml) heavy cream
  • ½ cup (60 g) powdered sugar
  • ⅓ cup (80 ml) coffee liqueur
  • 2 tablespoons (30 g) gelatin powder, dissolved in ¼ cup (60 ml) warm water
  • 1 cup (240 ml) strong brewed coffee, cooled
  • ½ cup (120 ml) coffee liqueur
  • 3 large eggs, separated
  • ½ cup (100 g) granulated sugar
  • 8 oz (225 g) mascarpone cheese
  • 12 ladyfinger cookies
  • Unsweetened cocoa powder, for dusting

Instructions:

  1. Preheat the oven to 350°F (175°C). Melt the butter; then whisk in sugar, eggs, and vanilla.
  2. Stir in flour, cocoa powder, salt, and coffee liqueur until combined. Pour into the prepared baking pan and bake for 25 minutes.
  3. Cool completely before cutting into squares.
  4. In a mixing bowl, whip the heavy cream and powdered sugar until soft peaks form. Gently fold in the coffee liqueur and dissolved gelatin until fully incorporated.
  5. Spoon into serving dishes and chill for at least 1 hour.
  6. In a bowl, mix cooled coffee with coffee liqueur.
  7. Whisk egg yolks with the sugar until pale and fluffy; fold in mascarpone.
  8. Dip ladyfingers in the coffee mixture briefly, then layer them in a dish.
  9. Spread half the mascarpone mixture over the ladyfingers; repeat the layers.
  10. Chill for at least 4 hours, dust before serving.