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A serving of up to about 2 3/4 tablespoons of mascarpone cheese is low in lactose. This recipe contains about 2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid mascarpone cheese, please tap it and change its rating to Red.
Line a 9x5-inch loaf pan with two overlapping sheets of plastic wrap, leaving at least 3 inches of overhang on all sides. Press the wrap into the corners and smooth it as flat as possible, then set the pan in the freezer while you prepare the filling.
Bring about 2 inches of water to a gentle simmer in a medium saucepan. Combine the pasteurized egg yolks, granulated sugar, 1/3 cup cooled espresso, and coffee liqueur in a large heatproof bowl. Set the bowl over the simmering water, making sure the bottom does not touch the water, and whisk constantly until the mixture is pale, thick, and registers 160°F (71°C) on an instant-read thermometer, about 8–10 minutes. Remove from the heat.
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