5 Organic yolks
250 gr Organic cane sugar
200 gr Organic Whole milk
600 gr (amazing) Di Stefano Mascarpone
400 gr Cream
100 gr Maple syrup
500 gr Caffe Espresso
30 n Savoiardi (lady Fingers )
Work the Yolks with the sugar in a bowls, add the hot milk and cook until boiling at 85 C.
Put everything in a mixer and whip for almost 15 minutes
in another bowl whip the mascarpone with the cream, after that add all in the first mixture in ordert to get a soft cream
Mix Coffee and Maple syrup.
Dipping both sides of each ladyfinger into coffee mixture, line bottom of a 13- by 9- by 3-inch baking pan with 18 ladyfingers in 3 rows, trimming edges to fit if necessary. Spread half of mascarpone filling on top. Dip remaining 18 ladyfingers in coffee and arrange over filling in pan.
Spread remaining mascarpone filling on top and dust with cocoa. Chill, covered, at least 6 hours.