Prepare your espresso by adding 2 tsp instant espresso coffee to 6 oz boiling water

Assemble a double boiler by placing a heat proof bowl over a pan of boiling water

Whisk 6 egg yolks and 1 cup sugar together on the double boiler

It will first look like this

And then turn into a custard. Add 2 tbsp milk and keep whisking for 8-10 mins.

Final result. Turn off the boiler and set this bowl aside to cool.

Take 1.5 cups whipping cream

And whip it up with 1 tsp vanilla essence until it acquires this texture

To your egg and sugar custard, add 8 oz mascarpone cheese and fold using a rubber spatula.

To that mixture, add the whipped cream and fold it up till it becomes smooth.

Final result

This is what Italian ladyfinger cookies look like

One by one, dip each cookie in the espresso, for not more than 3 seconds (or the cookie will collapse), and place it in a dish

Like this

Add half of your egg-cheese-cream mixture and form a layer on top. Thickness doesn't matter. It will be divine no matter what.

On top of that place another layer of cookies dipped in espresso

And finally the rest of the egg-cheese-cream mixture

Refrigerate for 6-8h before serving. Resist the urge to cut through it before that. Tadaaaa! its ready to serve 💖 I hope you will like my efforts to share this long recipe steo by step. Hope to be a luckies winner of Cookpad 🙈💕