An Italian layered dessert, starting with ladyfingers dipped in espresso and Bailey's, then a layer of Nutella and a creamy egg custard layer. Topped off with cocoa powder.
1 ½cupsespresso (or strong coffee), room temperature
4tablespoonBaileys (or 2 tablespoon rum)
40lady fingersI use stella Dora Margherite cookies (2 packages)
2tablespooncocoa powder
Instructions
Whipped Cream
In the bowl of a stand mixer, add all of your heavy cream (2 cups) and whisk on high until stiff peaks are formed. Set aside.
Egg Cream
In a heat proof bowl, add your egg yolks and sugar. Whisk until combined.
Place egg mixture over a double boiler and whisk for about 10 minutes, until mixture is lighter in color and slightly thickened. Make sure to continuously whisk or your eggs will scramble. Once done take off heat.
In the bowl of a stand mixer, beat your cheese until soft, smooth and airy. Add your warm egg mixture and beat until combined
Fold in half of your whipped cream (leaving the other half aside) until evenly combined. Set aside.
Nutella Cream
In a small bowl, add your Nutella. Then fold in the other half of your whipped cream until evenly combined. Set aside.
Assemble
In a shallow/flat bowl or container, add your espresso and Baileys and mix.
Dunk your first lady finger into the coffee mixture (make sure to dunk both sides) leaving the cookie in there for about 5 seconds. Then place your cookie on the bottom of a 9x13 inch baking dish (I like to use a clear one so you can see the layers, but any will do). Repeat this step for about the first 20 lady fingers or until the bottom of your dish is fully covered.
Then spread on about half of your Nutella mixture, spreading it evenly over your lady fingers.
Then spread on about half of your egg cream mixture, spreading it evenly over your Nutella mixture.
Repeat the last 3 steps using up all of your lady fingers, Nutella mixture, and egg mixture, and creating a beautiful 6 layer custard dessert.
Using a sifter, sift your cocoa powder over the top layer of custard.
Let set in the fridge overnight or for at least 6 hours. Serve and enjoy!