Ingredients

Equipment Needed

• •Electric hand mixer or stand mixer
• •Large mixing bowl
• •Shallow bowl for dipping
• •Six 8-ounce glasses or parfait cups
• •Fine-mesh strainer for cocoa

Instructions

1. 1

   Prepare the espresso

   Brew the espresso and let it cool completely to room temperature. If you wish to add rum or Marsala, stir it in now. The coffee must not be warm when you dip the biscuits, or they will become sodden and fall apart. Pour the cooled espresso into a shallow bowl wide enough to accommodate a ladyfinger laid flat.

2. 2

   Beat the yolks and sugar

   In a large bowl, combine the egg yolks, sugar, and salt. Beat with an electric mixer on high speed until the mixture becomes pale yellow and falls in thick ribbons when you lift the beaters, about 4 minutes. The volume will nearly triple. This step cannot be rushed, and it cannot be done adequately by hand.

   The eggs must be at room temperature. Cold yolks resist incorporating air, and you will beat for twice as long with inferior results.
3. 3

   Incorporate the mascarpone

   Add the mascarpone to the egg mixture. Beat on medium speed just until smooth and combined, about one minute. Do not overbeat. The mascarpone should be at room temperature, or it will form lumps that no amount of beating will dissolve. Scrape the sides of the bowl once during mixing.

   Real mascarpone from Lombardy is preferable. It should be thick enough to hold a spoon upright and taste faintly of cream with a pleasant acidity. The industrial versions sold in many supermarkets are too thin and bland.
4. 4

   Prepare the glasses

   Set out six wine glasses, parfait glasses, or small tumblers, each holding about 8 ounces. The glasses should be clear so the layers are visible. This is not vanity; it is part of the pleasure.

5. 5

   Dip the biscuits

   Working quickly, dip each ladyfinger into the espresso for exactly two seconds per side. Four seconds total. The exterior should absorb coffee while the interior remains slightly dry. This is essential. A soggy biscuit cannot hold its shape, and the coppa becomes a puddle. If your biscuits are thicker than standard savoiardi, you may need one additional second per side. Learn by watching the first biscuit.

   Count in your head: one-thousand-one, one-thousand-two, flip, one-thousand-one, one-thousand-two, remove. The timing matters more than any other step in this recipe.
6. 6

   Layer the parfaits

   Break or cut the soaked ladyfingers to fit snugly in the bottom of each glass, using about two biscuits per layer. Press gently to eliminate air pockets. Spoon a generous layer of mascarpone cream over the biscuits, about 3 tablespoons, and spread to the edges. Repeat with another layer of soaked biscuits, then more cream. Finish with mascarpone as the top layer. You should have two layers of biscuits and cream ending with cream.

7. 7

   Chill thoroughly

   Cover each glass with plastic wrap pressed directly onto the surface of the cream to prevent a skin from forming. Refrigerate for at least 4 hours, preferably overnight. The biscuits need time to soften fully and meld with the cream. The flavors need time to marry. Patience is required.

8. 8

   Finish and serve

   Just before serving, remove the plastic wrap and dust the top of each coppa generously with cocoa powder through a fine-mesh strainer. The cocoa must be applied at the last moment. It absorbs moisture and becomes muddy if left to sit. Serve immediately with small spoons.

Chef Tips

• •This recipe uses raw egg yolks. Use the freshest eggs from a source you trust. If this concerns you, seek out pasteurized eggs, though the texture of the cream will be slightly less luxurious.
• •The quality of your espresso determines the quality of the dessert. Use proper espresso from a stovetop moka or espresso machine. Drip coffee is too weak and too watery. Instant coffee is beneath consideration.
• •Savoiardi, the Italian ladyfingers, are drier and more absorbent than the spongy American versions. Seek them out at Italian markets. They are labeled Savoiardi or sometimes Pavesini. Do not substitute soft ladyfingers or the structure will fail.
• •The rum or Marsala is traditional but optional. For a dinner party where children are present or guests prefer not to drink, omit it entirely. The coffee carries enough flavor on its own.

Advance Preparation

• •The assembled coppe must be refrigerated at least 4 hours. They are better after 12 hours and hold well for up to 2 days. Do not add cocoa until serving.
• •The mascarpone cream can be made one day ahead and refrigerated separately. Let it sit at room temperature for 20 minutes before layering, or it will be too stiff to spread.
• •Brew the espresso the morning of the day you plan to assemble, giving it ample time to cool. Warm espresso is the most common cause of failure.

Frequently Asked Questions

Nutrition Information

1 serving (about 195g)