Recipe

Ingredients
Crust
1/4 cup butter

12 ladyfinger cookies

1/4 cup almond powder

2 tbsp. espresso (liquid)

Mascarpone cream
2 egg yolks

3 tbsp. sugar

225 g mascarpone cheese

1/2 cup of 35% cream

Assembly
Approximately 20 ladyfinger cookies + 10 for decoration

Long espresso

Fresh raspberries

Cocoa

Preparation
Crust
1. Preheat oven to 400°F.

2. In food processor bowl, combine all ingredients and process until dough begins to form. Remove dough from bowl and transfer to a springform pan (or other round cake pan). Press the dough firmly with your fingers into the bottom of the pan. Bake for 15 to 20 minutes, or until crust is golden brown. Cool, unmould and set aside on a large plate.

Mascarpone cream
1. In a medium saucepan, bring a small amount of water to a simmer. Combine egg yolks and sugar in a mixing bowl and place the bowl over the simmering water. Whisk continuously until a ribbon forms, about 5 minutes. Remove from heat and continue whisking until mixture is warm. Add mascarpone and whisk for another 2 minutes.

2. In another bowl, whip cream until it forms stiff peaks. Gently fold the cream into the mascarpone mixture with a spatula.

Assembly
1. Using a pastry bag, cover the crust with a third of the mascarpone cream. Add raspberries and toasted almonds. Soak cookies in coffee for a few seconds and place on top of the cream. Repeat these steps twice, finishing with the mascarpone cream. Sprinkle with cocoa and place cookies around the cake.