An Irishman and an Italian walk into a coffee shop. Perfect for a more intimate St. Patrick's Day celebration or a rainy Friday night. Notes of caramel whiskey, rich coffee, sweet vanilla, and warm hazelnuts. Textures of soft cake and thick, pillowy cream.
In a medium, heat-proof bowl
4 egg yolks
1/3 cup (84g) granulated sugar
Hanging out on the sidelines
1/3 cup (75g) Irish whiskey
4 ounces mascarpone
1/2 cup (115g) heavy cream
One package (24 count) of ladyfingers
In a medium bowl
1/2 cup (115g) strong coffee
2 tablespoons of Frangelico
1 tablespoon of cocoa powder
1 tablespoon of powdered sugar
1 teaspoon vanilla extract
Fill a small saucepan with a few inches of water and bring to a simmer over medium heat.
Place the medium, heat-proof bowl over the pan of simmering water and whisk together the egg yolks and sugar until thick and pale yellow. Add the whiskey and continue to whisk until the mixture is thick and doubles in volume. Note- now isn't a good time to walk away, check the laundry, or finish the Times crossword. The eggs will cook if not whisked continuously, but the whole process shouldn't take more than five minutes, so don't fret.
Remove the bowl from the heat and whisk in the mascarpone until smoothly incorporated.
In a medium bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the egg and whiskey cream just until they come together. If you mix too hard or too long, you'll deflate all that great air we whipped into the cream.
Mix the coffee, Frangelico (I know, I know, it's not Irish), cocoa powder, powdered sugar, and vanilla in a medium bowl.
Get out four large-ish coffee mugs. Dip the ladyfingers in the coffee mixture and arrange them along the sides of the mugs. For me, I fit six ladyfingers per mug. The good thing is that it doesn't matter; however many you can fit is what's meant to be. Spoon the whiskey cream into the middle of the ladyfingers and fill it up to the top of the mug. Repeat with the other three mugs. Place the mugs in the fridge for a few hours to set.
When ready to serve, sprinkle with a light shower of cocoa powder.