2 tablespoons Tia Maria® (or Kahlua® or other coffee liqueur)
4 large egg yolks
1 pound mascarpone cheese
1 cup whipping cream
1 tablespoon Marsala sherry (or vanilla extract)
2 packages sponge ladyfingers
Cocoa powder, for garnish
Directions
COMBINE hot coffee, 1 tablespoon sugar and coffee liqueur in a shallow bowl and stir until sugar dissolves. Set aside.
WHISK egg yolks and remaining sugar in a separate bowl until thick and pale yellow and ribbons begin to form, about 5 to 8 minutes. Add mascarpone and whisk until smooth.
WHISK cream and Marsala together in a third bowl until fluffy.
FOLD whipped cream mixture into egg yolk mixture.
DIP each ladyfinger into coffee liqueur mixture, wetting each side but not soaking.
ARRANGE ladyfingers on the bottom and sides of 8 (4-ounce) glass jars. Cut ladyfingers to fit if needed.
SPOON mascarpone mixture into jars to cover ladyfingers and sprinkle with cocoa powder. Cover and refrigerate at least 6 hours before serving.
