One thing: you need to make this and let it sit in your refrigerator for at least 24 hours. That gives all the ingredients a chance to soak in. I once made this the day that we were going to someone's house. When we ate it, it wasn't quite right. I realized that this recipe needs time. Please listen to me and make this ahead of time. You will be thankful for waiting.
Sorry about the pictures. I made this at night and the lighting was not ideal.
6+ cups of strong, strong coffee (cooled)
1 tub of marscapone cheese (16 oz.)
6 egg yolks
2 Tblspn. sugar
heaving whipping cream
3 packages of lady fingers (there are 4 in one bag of lady fingers)
dark chocolate (or unsweetened cocoa powder)
1. Make strong, strong coffee. You want the flavor so don't skimp. Use a lot of coffee grounds and use a high quality coffee (not instant). Pour in bowl and let cool. I used a French press.
2. Separate yolks from egg whites. Place yolks over a pan of boiling water. Continuously mix yolks so that they don't scramble. Eventually, they will look paler and will be a bit runny. Take off double boiler and let cool. (You don't have to do this but I like to cook the yolks rather than use raw yolks).
3. Once cool, place egg yolks in bowl with marscapone cheese and 2 tablespoons of sugar. The sugar doesn't seem like much but it is enough. Mix until smooth.
4. To make the mixture a bit "lighter," add a bit of heavy cream. As the mixer is turning, you want to add around 1/4 cup of the heavy cream. You might need a bit more. Watch and see the mixture "fluff up."
5. Dip lady fingers and place in desired pan. Don't dip them for too long (soggy) or too short (dry) of a time. The pan I used fits one package of lady fingers for each layer.
6. There are 3 layers, so you have to eye 3 portions of the marscapone mixture. Spread one layer and then add another layer of lady fingers dipped in coffee. Do this until you have 3 layers. The top layer should be of the marscapone mixture.
7. Top with grated dark chocolate or sifted, unsweetened chocolate powder.