Ingredients
- 500 g mascarpone
- 4 large eggs, separated
- 120 ml Québec maple syrup
- 300 g ladyfingers
- 300 ml strong cooled coffee
- 30 ml Marsala
- 30 g unsweetened cocoa
- 1 pinch salt
Method
- Whisk egg yolks with maple syrup over a bain-marie until thick and warm; cool slightly.
- Beat in mascarpone, then fold in the whipped egg whites with salt.
- Combine coffee and Marsala; dip ladyfingers briefly and layer them with the maple mascarpone cream.
- Chill at least 6 hours and dust with cocoa before serving.
Conversion and rationale
Original sweetener (classic version): 150 g granulated sugar
Conversion used: Use 120 ml maple syrup for 150 g sugar; its liquid replaces part of the yolk mixture, so add no extra liquid. No oven is required.
Why Quebec maple syrup: Maple gives the coffee and mascarpone a gentle caramel note while keeping the dessert rooted in the Italian original. Québec syrup adds a local ingredient without introducing another refined sweetener.
General rule: 1 cup (250 ml) sugar ≈ 3/4 cup (180 ml) maple syrup; reduce liquids by 45–60 ml per cup of syrup and lower oven by 15 °C. Substitution calculator →