3/4 cup (180 ml) espresso or strong coffee, hot

1 cup (210 g) sugar

1/2 cup (125 ml) milk

3 eggs

1/2 tsp (2.5 ml) vanilla extract

1 container (475 g) mascarpone cheese, softened

1 cup (250 ml) 35% whipping cream

24 ladyfinger cookies, broken in half

1 cup (25 g) white chocolate shavings

In a bowl, combine the espresso with 2 tbsp of the sugar. Add the milk. Refrigerate until ready to use.

In a large bowl, beat the eggs, vanilla and ½ cup (105 g) of the sugar with an electric mixer until the mixture whitens and forms a ribbon as it falls for the beaters. Stir in the cheese.

In a third bowl, whip the cream with the remaining sugar until stiff peaks form. With a spatula, gently fold the whipped cream into the cheese mixture.

Quickly soak the cookies in the coffee mixture. Place a third of the cookies at the bottom of a 12-cup (3 litre) glass serving bowl, the rounded ends against the walls. Cover with a third of the cheese mixture and continue with the remaining cookies and cheese mixture. Sprinkle with the white chocolate shavings.

Refrigerate for 2 hours or overnight.

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