Ingredients:
For the Pudding:
2 cups (475ml) whole milk
1/4 cup (50g) granulated sugar
2 tablespoons cornstarch
2 teaspoons instant espresso powder
1/4 teaspoon salt
3 large egg yolks
1/2 cup (120ml) heavy cream
4 oz (115g) mascarpone cheese, softened
1 teaspoon vanilla extract
For Assembly:
1/2 cup (120ml) brewed espresso or strong coffee, cooled
1 tablespoon coffee liqueur (optional)
10-12 ladyfingers, broken into pieces
Unsweetened cocoa powder, for dusting
Dark chocolate shavings (optional)
Instructions
1. Make the Pudding:
In a medium saucepan, whisk together the milk, sugar, cornstarch, espresso powder, and salt. Heat over medium heat until steaming but not boiling.
2. Temper the Egg Yolks:
In a separate bowl, whisk the egg yolks. Slowly add about 1/2 cup of the hot milk mixture to the yolks, whisking constantly to prevent curdling.
3. Cook the Pudding:
Pour the tempered yolks back into the saucepan. Cook over medium heat, stirring constantly, until the mixture thickens (about 5-7 minutes). Remove from heat.
4. Finish the Pudding:
Stir in the heavy cream, mascarpone cheese, and vanilla extract until smooth. Let the pudding cool to room temperature, then refrigerate for at least 2 hours to set.
5. Prepare the Coffee Mixture:
Combine the brewed espresso and coffee liqueur (if using) in a shallow dish.
6. Assemble the Pudding Cups:
In serving glasses or bowls, layer the ladyfinger pieces, dipping each piece quickly in the coffee mixture before adding.
Spoon a layer of pudding on top. Repeat the layers until the glass is full, finishing with a layer of pudding.
7. Chill and Serve:
Refrigerate the assembled puddings for at least 1 hour before serving. Dust the top with cocoa powder and garnish with chocolate shavings, if desired.
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Tips
For a non-alcoholic version, omit the coffee liqueur.
Substitute mascarpone with cream cheese for a budget-friendly option.
You can also layer the pudding with crushed cookies or sponge cake if you don't have ladyfingers.
Enjoy this creamy, coffee-flavored dessert!