This recipe will also make four 16-ounce servings; divide filling amounts accordingly.

　　

Ingredients

Makes ten 6-ounce servings

　　6 ounces store-bought crisp ladyfingers

　　1 cup strong coffee

　　Mascarpone Filling (recipe follows)

　　Mocha Filling (recipe follows)

　　1/2 tablespoon ground espresso, for garnish

　　

Mascarpone Filling

1 large whole egg

　　3 large eggs, separated

　　1 cup sugar

　　1/2 teaspoon pure vanilla extract

　　16 ounces mascarpone, room temperature

　　(makes about 5 cups)

　　

Mocha Filling

1/4 cup plus 2 tablespoons sugar

　　1/4 cup cornstarch

　　Pinch of coarse salt

　　1 ounce unsweetened chocolate, chopped

　　1 cup half-and-half

　　3 large egg yolks

　　1 large whole egg

　　1 cup hot strong coffee

　　1 tablespoon unsalted butter

　　(makes 2 1/2 cups)

　　

Step 1

Set aside 5 ladyfingers; break the remainder into large pieces. To assemble, dip the pieces in the coffee; fit a layer into the bottom of each cup. Cover each with 1/4 cup mascarpone filling. Top with another layer of ladyfingers dipped in coffee; cover with 1/4 cup mocha filling. Garnish each with a dollop of mascarpone filling, half a reserved ladyfinger, and a sprinkling of espresso.

　　

Mascarpone Filling

Step 2

In the heatproof bowl of an electric mixer, combine the egg, egg yolks, 1/2 cup sugar, and vanilla. Place over a pan of simmering water; whisk until the sugar is dissolved, about 3 minutes. Transfer the bowl to the mixer; using the whisk attachment, beat on medium-high speed until the mixture is cool, about 5 minutes. Add the mascarpone; beat on low speed to combine. Set aside.

　　

Step 3

Place the egg whites in another heatproof mixing bowl set over a pan of simmering water. Add the remaining 1/2 cup sugar; whisk until it is dissolved, about 2 minutes. Transfer the bowl to the mixer; using the whisk attachment, beat on medium speed until soft peaks form, about 5 minutes. Fold one-third of the egg whites into the mascarpone mixture; fold in the remaining whites. Refrigerate, covered, until ready to use, up to 1 day.

　　

Mocha Filling

Step 4

Prepare an ice-water bath; set aside. In a large heatproof bowl set over a pan of simmering water, combine the sugar, cornstarch, and salt. Add the chocolate, half-and-half, egg yolks, and egg; whisk until the chocolate is melted, about 3 minutes. Slowly add the coffee, whisking constantly.

　　

Step 5

Cook, stirring with a wooden spoon, until the mixture is thick enough to coat the back of the spoon, 2 to 3 minutes. Remove from heat; stir in the butter. Place the bowl in the ice bath; stir occasionally until the mixture is cool. Store in an airtight container at room temperature up to 1 day.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.