Mascarpone Espresso Delight

1. Coffee Syrup

In a deep bowl, whisk together the cocoa powder, hot espresso, crème de cacao, Cardamaro, and vanilla extract until the mixture is smooth and well combined. This ensures a homogeneous syrup that will soak into the ladyfingers evenly.

2. Mascarpone Filling

In a 2- or 3-quart saucier, combine the eggs, sugar, and salt. Gently heat the mixture over medium-low heat, stirring constantly with a flexible spatula, until it reaches 160°F (71°C). This step pasteurizes the eggs and dissolves the sugar, creating a smooth base for the filling. Transfer the mixture to a stand mixer fitted with a whisk attachment and whip on high speed until it becomes foamy, quadruples in size, and thickens to a consistency reminiscent of soft-serve ice cream, about 5-10 minutes. Begin adding the cold mascarpone, a quarter cup at a time, mixing on medium speed until smooth. Continue whipping on medium-high speed for an additional 5-10 seconds to ensure complete integration.

3. Assembling the Dessert

One by one, dunk each ladyfinger into the coffee syrup for a second or two, just until they are slightly softened but not soggy. Arrange the soaked ladyfingers in a single layer in a 7- by 11-inch baking dish. Spread half of the mascarpone filling evenly over the ladyfingers. Repeat with another layer of soaked ladyfingers and the remaining mascarpone filling. Smooth the top with a spatula.

4. Decorating

Lightly dust the top of the dessert with Dutch-processed cocoa powder. For a decorative touch, you can use butcher's twine to create a pattern over the top before dusting, then remove the twine to reveal swirls of cocoa.

5. Serving

Cover the dish with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld and the dessert to set. This dessert can be made up to 10 days in advance, making it perfect for planning ahead. To serve, use a large spoon or an angled spatula to scoop out portions.