Ingredients

• 5 eggs

• 1 cup sugar

• 2 teaspoons vanilla extract

• 2 Tablespoons Amaretto or rum

• 1/2 teaspoon almond extract

• pinch of cream of tartar

• 20 ounces Mascarpone cheese

• 2 double shots strong espresso or 1 Tablespoon instant espresso

• 1/2 cup sugar

• 2 cups strong coffee

• 1 cup ice

• ladyfingers

• cocoa powder for dusting

Instructions

Prepare the Pan

Lightly grease a 9 x 13 pan and set aside.

Separate the Eggs

Separate the eggs, placing the yolks in one mixing bowl and the whites in another.

Make the Yolk Mixture

Place the bowl with the yolks on an electric mixer fitted with the whip attachment. Beat the yolks while gradually adding 1/2 cup of the sugar, until light in color and slightly thickened.

Add the vanilla, Amaretto, and almond extract, then mix well. Set aside.

Whip the Egg Whites

Place the egg whites in a clean bowl and add the cream of tartar. Whip on medium speed until the whites begin to thicken. Slowly add the remaining 1/2 cup sugar, then increase to high speed and beat until glossy and stiff.

Prepare the Espresso Soak

Combine the espresso, sugar, and coffee in a saucepan and bring to a simmer over medium-high heat. Simmer for 5 minutes, remove from the heat, and add the ice to cool.

Combine the Custard

Place the Mascarpone cheese in a large bowl. Add 1/3 of the yolk mixture and stir to combine, then gently fold in the remaining 2/3 of the yolk mixture.

Repeat the process with the egg whites. Set aside.

Assemble

Dip the ladyfingers into the espresso mixture just long enough to coat the outside. Arrange them in the bottom of the pan until completely covered.

Spread 1/2 of the custard over the ladyfingers. Repeat the layers, ending with the custard. Cover with plastic wrap and refrigerate for at least 6 hours or overnight.

Serve

Dust with cocoa powder before serving.