Prep: 25 mins + chilling | Makes: 9 servings

Ingredients:

2 large egg yolks

1/4 cup sugar

3 tsp vanilla extract

1 carton (8 oz.) mascarpone cheese

2/3 cup heavy whipping cream

27 Girl Scout Thanks-A-Lot cookies

1 cup brewed espresso or strong coffee

2 tbsp baking cocoa

Instructions:

  1. In a double boiler or metal bowl over simmering water, mix yolks and sugar; whisk constantly until a thermometer reads 160°F and the mixture is thick and holds a ribbon. Remove from the heat; stir in vanilla. Cool completely.
  2. Gently stir in mascarpone cheese into egg yolk mixture. In a small bowl, beat cream until soft peaks form; fold into cheese mixture.
  3. Quickly dip 9 cookies into coffee (for about 5 seconds), allowing excess to drip off. Arrange in a single layer in a 8″ square baking dish. Spread with 3/4 cup cheese mixture; sprinkle with baking cocoa. Repeat layers twice. Refrigerate, covered, at least 8 hours or overnight.