In a stand mixer whip the
Heavy Cream (1/2 cup)
on medium to make whipped cream.
In a bowl whisk the
Free Range Egg (2)
yolks with the
Granulated Sugar (1/2 cup)
until it reaches a pale yellow color. Add in and mix the
Mascarpone Cheese (3/4 cup)
to get a nice and smooth cream.
Add in 1/2 cup of the whipped cream to the mascarpone mixture. Gently fold the mixture, folding from bottom to top without too much movement to avoid it loosing its consistency.
Ladyfingers (2.5 oz)
and dip them in the
Espresso (to taste)
. Layer them in a glass and then pour a layer of the mascarpone cream. Repeat until you've reached the top of the glass and then garnish with some
Unsweetened Cocoa Powder (1 Tbsp)
Place glasses in the fridge and and refrigerate for 2-4 hours or even overnight. Once chilled your ready to serve.