Whisk together egg yolks and sugar in a large, round-bottom stainless steel or heat-resistant bowl. Half-fill a large saucepan with water; bring to a simmer and reduce heat to low. Set bowl with egg mixture over water (bottom of bowl should not touch the water). Whisk egg mixture for 5 to 7 minutes or until thickened, making sure water does not boil. Remove custard from heat.
Enjoy this Italian-inspired no-bake dessert spiced with lavish layers of vanilla, cinnamon and coffee, then garnished with Gustare Vita Wafer cookies with cocoa cream filling.
Pair with an Affogato for an exceptional after-dinner treat!
Servings and Ingredients
|6 Hy-Vee large egg yolks|
|½ c. Hy-Vee granulated sugar|
|2 (8-oz. each) containers Soirée mascarpone cheese, softened|
|1 tsp. Hy-Vee ground cinnamon|
|½ tsp. Hy-Vee vanilla extract|
|1 c. brewed strong espresso, cooled to room temperature|
|12 ladyfinger cookies, quartered|
|1 tbsp. Hy-Vee baking cocoa|
|½ c. dulce de leche|
|12 Gustare Vita Wafer cookies with cocoa cream filling, for garnish|
|Affogato, for serving|
Things To Grab
- Large round-bottom stainless steel or heat-resistant bowl
- Large saucepan
- Electric mixer
- Small shallow dish
- 6 (8-oz.) jars
Add mascarpone cheese, cinnamon and vanilla to custard mixture. Beat with an electric mixer until smooth; set aside.
Pour espresso into a shallow dish. Place 8 ladyfinger pieces in espresso for 10 seconds or until soaked, turning as needed. Transfer soaked ladyfinger pieces to an 8-oz. jar. Repeat soaking remaining ladyfinger pieces and placing 8 pieces in each of 5 more jars.
Pour mascarpone mixture over soaked ladyfingers in jars. Dust with cocoa. Top with dulce de leche. Garnish with wafer cookies, if desired. Serve with Affogato, if desired.
Amounts Per Serving
- Total Fat: 44g
- Cholesterol: 355mg
- Sodium: 105mg
- Total Carbohydrates: 47g
- Protein: 12g