Just a girl in the world...of culinary adventures! I'm beginning culinary academy in the fall, but will be doing a LOT of work before then to get myself ready for this. _____________________
This is a blog of my journey to change my life.
30 ladyfingers 2.5 cups strong coffee 2 oz semi-sweet chocolate, finely chopped Unsweetened cocoa 6 egg yolks 1.25 cup sugar, divided 1.25 lbs mascarpone cheese 1.5 tbsp dark rum 2 cups 40% heavy cream (ask your grocer to order it for you—it’s so worth it in this recipe!)
Dip half the ladyfingers in the coffee and line the bottom of a 13” x 9” pan with them. Sprinkle half the chocolate over them, the dust generously with the cocoa using a sieve.
Using an electric mixer with a flat panel, combine egg yolks and 3/4 cup of sugar, mixing first on low and then raising the speed. Mix or about 10 minutes or until it doubles in volume. Then lower the speed again and add the mascarpone cheese, beating until smooth.
In another bowl, using the whisk attachment on the mixer, beat the 40% heavy cream, 1/3 cup of sugar, and rum until stiff peaks form. Add the mascarpone cheese mixture and beat on low until incorporated.
Spread half the mixture over the ladyfingers, then repeat the process with soaking the remaining 15 ladyfingers in the coffee, layering on top of the cream mixture, dusting with the chocolate and coffee, and spooning the rest of the cream mixture on top. Sprinkle with the remaining cocoa, then wrap with plastic and refrigerate for 4-6 hours.