Ingredients:
1 cup (240 ml) heavy cream
1 cup (240 ml) milk
3 egg yolks
1/3 cup (70 g) sugar
2 tbsp cornstarch
1 tsp vanilla extract
1/2 cup (120 g) mascarpone cheese (or cream cheese as an alternative)
1 cup strong coffee, cooled
1 tbsp cocoa powder, for dusting
8–10 ladyfinger biscuits (savoiardi)
🍮 Instructions:
- Prepare the Cream Base:
In a saucepan, whisk together milk, cream, egg yolks, sugar, and cornstarch until smooth.
Cook over medium heat, stirring constantly, until the mixture thickens into a pudding-like texture. - Add Flavor:
Remove from heat and stir in vanilla extract and mascarpone cheese until creamy and smooth.
Let the mixture cool slightly. - Assemble the Cups:
Dip each ladyfinger briefly into the cooled coffee (do not soak).
Arrange a layer of soaked biscuits at the bottom of each serving cup or bowl.
Pour a layer of the prepared pudding over the biscuits.
Repeat layers if desired, finishing with the pudding on top.
- Chill:
Cover and refrigerate for at least 4 hours or overnight to let the flavors meld and the pudding set. - Finish and Serve:
Before serving, dust generously with cocoa powder using a fine sieve.
Optionally, top with a dollop of whipped cream.
☕ Tips:
For extra richness, add a splash of coffee liqueur (like Kahlúa or Amaretto) to the coffee soak.
Use espresso for a stronger flavor.
Serve chilled — it tastes best after resting overnight.