Ingredients (9-inch cake):
1 1/2 cups gingersnap cookie crumb
1/4 cup butter, melted
2 tablespoons gelatin
2 cups heavy cream
2/3 cup sugar
4 large egg yolks
1/2 teaspoon salt
500 gram Mascarpone cheese
1/2 cup Espresso
10 to 12 lady fingers
1/4 cup cocoa powder
Preheat oven at 350F. Grease a 9-inch spring form pan. Line bottom and side with parchment paper. Set aside.
Make the crust by mixing all the crust ingredients together with a fork. Press the mixture onto the bottom of the spring form pan. Bake crust for 15 minutes. Set aside to cool completely.
Sprinkle gelatin over 1/4 cup of cream and allow to stand for 5 minutes.
In the bowl of a standing mixer, beat the remaining heavy cream until stiff peak forms. Keep in refrigerator for later use.
Put egg yolks, salt and sugar in a mixing bowl over a pot of simmering water. Use an electric hand mixer to beat constantly until the sugar has completely dissolved and the egg yolks are in pale yellow color.
Remove from heat. Whisk in the gelatin mixture.
In the bowl of a standing mixer fitted with a paddle attachment, beat mascarpone on medium speed until light and fluffy, about 5 minutes.
With the mixer running, slowly add the yolk and gelatin mixture. Scrape down the sides and the bottom occasionally. Mix in 1/4 cup espresso until combined. Fold in the whipped cream.
Pour half of the cheese mixture over the cooled crust.
Soak lady fingers, one at a time, in remaining espresso for a few seconds. And lay them over cheese mixture. Pour remaining cheese mixture over top of the lady fingers. Level the top with an offset spatula.
Cover with plastic wrap and refrigerate overnight.
Top with sifted cocoa powder before serving.