By Robert J. Matthews
1 cup strong brewed coffee, cooled to room temperature 3 tablespoons coffee liqueur (optional) 3 large egg yolks 3/4 cup granulated sugar 1 cup mascarpone cheese, softened 1 cup heavy whipping cream 1 teaspoon vanilla extract 24 to 30 ladyfinger cookies
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In a heatproof bowl, whisk together the egg yolks and sugar. Place the bowl over simmering water (double boiler) and whisk continuously until the mixture becomes pale and slightly thickened
Add the softened mascarpone cheese to the egg yolk mixture and beat until smooth.
In a separate bowl, whip the heavy whipping cream and vanilla extract until stiff peaks form.
Gently fold the whipped cream into the mascarpone mixture until well combined.
Dip each ladyfinger into the coffee mixture, ensuring they are soaked but not overly saturated.
Arrange a layer of soaked ladyfingers in the bottom of a serving dish or individual glasses.