Key Ingredients
Ingredients
- ●2 — 2 1⁄2 cups Chameleon Cold Brew Espresso Coffee Concentrate
- ●3 large egg yolks
- ●1⁄2 cup cane sugar
- ●8 ounces mascarpone cheese
- ●1⁄3 cup sweet marsala
- ●1 cup heavy cream
- ●24 ladyfingers
- ●1⁄4 cup cocoa powder
Make It
Step 1
Place a heat proof bowl over a pot of gently simmering water (don’t let the bowl touch the water). In the bowl, constantly whisk yolks and cane sugar until pale and smooth, about 5 minutes.
Step 2
Remove from heat then mix in the mascarpone and marsala until smooth.
Step 3
In a separate bowl, whip the cream until medium-firm peaks form then fold whipped cream into mascarpone mixture so it remains as fluffy as possible.
Step 4
Refrigerate mixture 30+ minutes until mixture is chilled.
Step 5
Pour Chameleon into a shallow bowl and dip ladyfingers 2 seconds on each side until saturated.
Step 6
Make a single layer of ladyfingers in the bottom of dish (we used 2 cookies), breaking the cookies as needed to fit. Repeat for all dishes.
Step 7
Spoon a layer of cream over cookies. Repeat for all dishes.
Step 8
Dust cream layer with sifted cocoa powder.
Step 9
Repeat three layers until dishes are full.
Step 10
Just before serving, dust more cocoa powder on top.