- Total Time: 30m
- Servings: 8
- Serving Size: 1 slice
- Level: medium
- Calories: 290
1 ½ cups prepared espresso or strong coffee
2 Tbs dark rum (optional)
¼ cup plus 3 tsp sugar
2 egg yolks
1 cup mascarpone
1 cup siggi’s 2% pumpkin & spice skyr
1 package (7 oz) ladyfinger cookies
1 Tbs cocoa powder
In a shallow pan, stir together espresso, rum, and 3 Tsp sugar; set aside to cool.
Using a stand or hand mixer, whisk together egg yolks and remaining ¼ cup sugar until mixture doubles in volume and is pale yellow. Stir in mascarpone and skyr.
Dip half of the ladyfingers into the coffee mixture, soaking them only for a few seconds each. Arrange ladyfingers in the bottom of an 8 x 8-inch square cake pan. Top with half the skyr mixture and spread evenly. Dust with half of the cocoa powder.
Dip the rest of the ladyfingers into the coffee mixture and arrange another layer. Spread remaining skyr mixture evenly on top, and then finish with a final dusting of cocoa powder.
Refrigerate for at least 2 hours before serving.