Directions

Measure out all of the ingredients.

In a medium bowl, whisk together 1 cup of sugar, ½ a cup of cornstarch, the cocoa powder and the espresso powder. If the mixture is lumpy, sift it until it’s smooth.

In a small bowl, whisk the egg yolks and ¼ a cup of whole milk together. Reserve it on the counter by the stove.

In a large cooking pot, whisk together 2½ cups of whole milk and the vanilla extract.

Make a custard by whisking the sugar mixture into the whole milk and vanilla extract mixture and turn the heat to medium high. Whisk until the dry ingredients are thoroughly incorporated.

Next, whisk in the shredded Dragone® Fresh Mozzarella Cheese until it’s smooth and fluid; it will take 10 to 15 minutes, but it’s worth it! When the mixture is fluid, whisk about ¼ a cup of the mixture into the egg mixture sitting next to the stove and then temper it back into the mozzarella custard on the stovetop. Vigorously whisk in the egg mixture until it’s rich and creamy and then remove it from the heat.

Pour the strong espresso into a shallow bowl. Doing one at a time, dip the ladyfinger biscuits in the espresso until they’re soaked but not soggy. Arrange a row in your serving dish or dishes, to cover the bottom. Spread half of the mozzarella custard over the ladyfingers. Then, repeat with a second layer of espresso-dipped ladyfingers, arranging them in the opposite direction, and top them with the remaining mozzarella custard. Reserve them to the side.

Finally, make a ricotta topping by whipping together the Dragone® Whole Milk Ricotta Cheese, 1 tablespoon of the granulated sugar and 1 teaspoon of the cornstarch with a hand mixer until it’s smooth. Fold in the whipped topping.

Spread the ricotta whipped topping mixture over the mozzarella custard–laden ladyfingers and dust them with the cocoa powder. Cover with plastic wrap and refrigerate at least 4 hours or overnight.