This recipe can be simplified by firstly omitting the meringue, it will still be light, airy and rich, the question is… will you use those 3 egg whites?! Secondly, traditionalists might tell you there’s no need to cook the egg yolks and the risk of using raw yolks is negligible. I don’t disagree, but I like to err on the safe side and I love the texture the sabayon gives the mascarpone cream. Soft, pillowy and luscious, which makes the extra step well worth the effort.
4 shots Espresso ‘Weekend or Dawn’ (120 ml strong coffee)
50g castor sugar
60ml marsala wine
12 savoiardi / lady finger biscuits
300ml thickened cream
200g mascarpone cheese
1 tablespoon cocoa powder
3 egg yolks
50g castor sugar
3 egg whites
150g castor sugar
Place the 50g castor sugar into a medium sized bowl and pour the warm espresso shots over the top. Stir to dissolve, add the marsala wine and set aside.
Place the mascarpone cheese and cream into a large bowl and whisk to a soft peak. Take care not to over mix otherwise it will split. Set aside.
Fill a medium sized saucepan 1/3 full of water and bring to the boil over a high heat. Place the egg yolks, 50g sugar and 2 tablespoons of warm water into a large heatproof bowl that fits snugly over the saucepan without the base of the bowl touching the simmering water. Whisk the egg yolks vigorously until they are light and airy, then place over the simmering water. Cook the mixture, whisking evenly and continuously for 3-4 minutes until it’s very light but thick and shiny. It should form ribbons if you lift the whisk above the mixture. If you feel like the sabayon is cooking too fast, simply remove the bowl from the pot and continue to whisk, returning the bowl to the pot when you feel comfortable to do so.
Once cooked, remove the bowl from the hot water and continue to whisk until the mixture cools approx. 2 minutes.
Place 2 tablespoons of water into a small pot and add 150g castor sugar, place over a low heat and bring to the boil. Meanwhile place the egg whites into a clean bowl of a stand mixer with the whisk attachment. Cook the sugar syrup until it begins to thicken slightly and the temperature reaches 115°C. Remove from the heat. Turn the mixer on and whisk on high until the egg whites are foamy. Turn down to a medium speed and carefully trickle the sugar syrup down the side of the bowl into the meringue. Continue to whisk until the meringue is glossy and has firm peaks.
Fold the egg yolk sabayon gently into the soft cream and mascarpone mixture, once incorporated gently fold in half of the Italian meringue. Repeat with the remaining meringue.
Spoon 1/3 of the mascarpone cream mixture into the base of your dish, dip the savoiardi biscuits into the coffee syrup one at a time. Flip each biscuit once and count to three and then place into the base the dish on top of the cream. Repeat to form one even layer on the base of the dish. Spoon another 1/3 of the cream mixture over the layer of coffee soaked savoiardi and repeat the process with another layer of soaked biscuits then the final layer of mascarpone cream.
Dust with cocoa powder, cover with cling wrap and place into the fridge for a minimum of 4 hours or overnight. It actually tastes better if you give it plenty of time to set and allow the flavours to infuse.
Remove from the fridge add another light dusting of cocoa powder and serve.