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 )
Method 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.