What Size Pan Should I Use?
A 24cm (9.5-inch) bundt pan works perfectly for this amount of ingredients.
How to Freeze
Not recommended—freezing alters the texture of the mascarpone cream and soaked ladyfingers. For best results, store chilled and serve fresh.
How to Store
Cover the cake and refrigerate for up to 3 days. It actually improves in flavor as it sits. Avoid freezing as the cream may separate.
Ingredients
LADYFINGERS
as much as needed
ESPRESSO COFFEE
1 1/4 cup
EGG YOLKS
2
SUGAR
1/2 cup
MASCARPONE
2 1/4 cup
WHIPPING CREAM
1 1/4 cup
COCOA POWDER
for dusting
How To Make Ladyfingers Bundt Cake
Step 1
Prepare the base: Dip ladyfingers quickly in espresso and arrange them to cover the bottom and sides of a 24cm bundt pan. Freeze for 30 minutes.
Step 2
Make the cream: Beat egg yolks and sugar with an electric mixer until pale. Add mascarpone and mix until smooth. Pour in whipping cream and beat until thick and creamy.
Step 3
Assemble the cake: Remove the mold from the freezer. Fill it with the mascarpone cream, smoothing the top.
Step 4
Seal with ladyfingers: Dip more ladyfingers in espresso and place them over the cream to close the cake. Chill: Refrigerate for at least 1 hour to firm up.
Step 5
Serve: Invert the cake onto a serving plate, dust with cocoa powder, and serve chilled.
