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Layers of espresso-soaked savoiardi and mascarpone cream create Italy's most famous dessert. This beloved mediterranean classic is a family favorite that's effortlessly elegant.
In a stand mixer bowl, combine egg yolks and half of the sugar. Whip at medium-high speed until pale and thick, about 3 minutes.
Add mascarpone and vanilla extract to the yolk mixture and beat at low speed until smooth and just combined. Avoid overbeating.
In a separate clean bowl, whip egg whites with a pinch of salt. Gradually add remaining sugar. Beat to stiff peaks for a light, airy texture.
Gently fold the whipped egg whites into the mascarpone mixture in thirds, keeping as much volume as possible.
Quickly dip each ladyfinger into cooled espresso—1–2 seconds per side. Do not soak or cookies will become mushy.
Arrange half the espresso-dipped ladyfingers in a single layer in a 9x9 inch dish. Spread half the mascarpone cream evenly over the cookies.
Repeat layering with the remaining dipped ladyfingers and finish with a smooth layer of the remaining mascarpone cream.
Wrap the dish and refrigerate for at least 4 hours (8 hours or overnight preferred) for best texture.
Dust generously with unsweetened cocoa powder just before serving for a traditional finish.
