From Sant Ambroeus: The Coffee Bar Cookbook by Sant Ambroeus
Makes 1 large bowl, about 12 servings
1/2 cup sugar
2 tablespoons water
6 large egg yolks
1 gelatin sheet, soaked in cold water for 10 minutes then drained, or 1 teaspoon powdered gelatin dissolved in 2 tablespoons cold water
1 pound mascarpone
1/3 cup whole milk
1 cup heavy cream
8 ounces ladyfingers
1 cup espresso
1/2 cup dutch process cocoa powder
Combine the sugar and water in a small saucepan and cook over medium heat until the mixture reaches 250°F. Meanwhile, place the egg yolks in the bowl of a stand mixer fitted with the whisk attachment and mix on low speed. When the sugar mixture has reached the correct temperature, turn the mixer to high and add the sugar mixture in a thin stream. Add the gelatin. Continue to whisk until the mixture has cooled.
In a medium bowl, whisk together the mascarpone, milk, and cream until perfectly smooth. Fold the mascarpone mixture into the cooled yolk mixture.
Dip half of the ladyfingers in espresso and arrange in a single layer in the bottom of a glass bowl or other container. Spread about half of the mascarpone mixture on top of the ladyfingers. Dip the remaining ladyfingers in espresso and use them to create another layer. Gently spread the remaining mascarpone mixture on top. Cover with plastic wrap and refrigerate until firm, about 2 hours.
Just before serving, sift the cocoa powder over the top. Serve cold.