Prepare the coffee syrup by combining water, coffee powder, and 50% of the granulated sugar for sweetness. Add Kahlua liquor if desired, then set aside.
Cook egg yolks and remaining sugar in a double boiler until thickened to remove the egg smell. Whip until peaks form.
In a separate bowl, whisk together the mascarpone cheese and fresh mango pulp until soft.
Ensure the mascarpone cheese is of excellent quality, creamy, and thick.
Gently fold the egg mixture into the mascarpone cheese.
Dip the ladyfingers into the coffee syrup and arrange them in a mold or bowls without soaking too much syrup.
Add thin slices of fresh Alphonso mangoes, then spread the mascarpone cream over the ladyfingers.
Repeat the layers and refrigerate for at least 2 hours to chill.
Before serving, dust with cocoa powder and garnish with seasonal fresh Alphonso mangoes.
Recipe by: Chef Anant Bansode Cluster Pastry Chef Four Points by Sheraton, Vashi (Chalet Hotels Ltd.)