½cupstrong coffee (decaffeinated is fine)(117 grams)
1-2tablespoonsunsweetened cocoa for sprinkling
MASCARPONE CREAM FILLING
1cupwhole cream(250 grams)
1largeegg* (room temperature)
1 ½tablespoonsgranulated sugar
*Since this includes a raw egg it is best to use pasteurized eggs if you prefer to not use eggs then substitute with icing/powdered sugar instead of granulated.
In a large bowl (or mixer with paddle attachment or food processor), gently whisk together the flour, sugar and baking powder, create a well in the middle and add slightly beaten egg and yolk and butter cut into pieces. Mix together until almost combined then move to a slightly floured flat surface and gently knead the mixture to form a soft dough ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Pre-heat oven to 350°. Lightly grease an 8-9 inch (20-22cm) pie plate.
Remove the dough from the fridge, divide in half, roll it on a lightly floured surface to approximately 1/8" thickness. Place the crust in the prepared pie plate, using a fork prick the pie dough, then cover the dough with parchment paper and weigh it down with dry beans or pie weights. Bake for approximately 20 minutes, then remove the paper and weights and bake again for approximately 10-15 or until done. Remove from oven and let cool completely.
Beat together sugar and egg until frothy, then add the Mascarpone and cream, (if not using the egg then beat together the powdered sugar, mascarpone and cream), beat until thick. Refrigerate until ready to use.
PUTTING IT TOGETHER
Spread the baked pie dough with an even layer of Nutella, top with half the Mascarpone cream, dip the lady finger cookies, one cookie at a time in the coffee, be sure to turn them once and do it quickly you don't want the cookie soaking in the coffee, then place them on top of the Mascarpone Cream, top with remaining cream. Refrigerate at least 4-5 hours, or overnight is even better. Before serving sprinkle with cocoa. Enjoy!