For the Cream. 4 large egg yolks; ½ cup/100 grams granulated sugar, divided; ¾ cup heavy cream; 1 cup/227 grams mascarpone (8 ounces); For the Assembly. 1¾ cups good espresso or very strong coffee; 2 tablespoons。
In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5。
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