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| Ingredients: |
2 1/2 cups espresso coffee-cooled to room temperature
9 tbls dark rum
6 large egg yolks
2/3 cup sugar
1/4 teas salt
1 1/2 lbs mascarpone cheese |
1/3 cup cream for adding to yolks
3/4 cup heavy cream (cold) for whipping
14 oz ladyfingers (42-60)
3 1/2 tbls cocoa
1/4 cup semisweet or bittersweet chocolate |
| Cooking
Instructions: |
Stir espresso and 5 tbls rum in a wide bowl until espresso dissolves.
In a mixing bowl of standing mixer beat egg yolks at a low speed until just combined. Add sugar and salt and beat until pale yellow (1 1/2-2 min). Add 1/3 cup of cream to yolks. Place the bowl over a saucepan containing 1" gently boiling water until mixture reaches 160 F or utin the mixture coats the back of a spoon (4-7 minutes). Remove from heat abd whisk in remaining 4 tbls rum. Return to mixer and add mascarpone beating until no lumps remain. Transfer to another bowl.
In the empty mixer bowl (no need to clean from previous mixture) beat the 3/4 cup cream until stiff peaks. Fold into mascarpone cheese mixture.
Dip ladyfingers in coffee mixture and lay in a 13 X 9 pan. Do not soak ladyfingers, about 2-3 sec per cookie.
Spread half the mascarpone cheese mixture over first layer of cookies, dust with cocoa. Repeat dipping the cookies and covering this layer with the cheese. Dust with cocoa and finally grate chocolate over top.
Refrigerate for at least 3-4 hours over overnight.
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| Additional
Comments: |
This dessert has a specific method but is very easy to make.
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