- 2 1/2 cup black coffee, room temperature
- 1 1/2 Tbs finely ground espresso powder
- 7 Tbs dark rum, divided
- 6 large pasteurized egg yolks
- 2/3 cup sugar
- 1/8 teaspoon table salt
- 1 1/4 lb mascarpone cheese-keep cold
- 3/4 cup heavy cream- keep cold
- 14 ounces ladyfingers –“buy the hard ones with a light glaze”
- 4 Tbs ground cocoa
In a small bowl combine the room temperature black coffee, 5 Tbs of the rum and the finely ground espresso powder. Whisk until combined and then set aside.
In the stand mixture beat the pasteurized egg yolks, sugar and the salt on medium high using the whisk attachment until the mixture is a pale yellow and will take about 2 minutes. Add the cold mascarpone and the remaining 2 Tbs rum and beat on medium speed for another minute until the mixture is well incorporated. You will need to stop part way through and scrape down the bowl. Transfer the mixture to a medium bowl and set aside.
With out any need to clean the mixing bowl, add the heavy cream to the mixing bowl and whip on high speed for 2- 3 minutes or until soft peaks form. Take about 1/3 of the whipped cream and mix it into the mascarpone mixture to lighten. Then using a rubber spatula, fold all of the remaining whipped cream into the mascarpone mixture until no white streaks remain and set aside.
Prepare a 9 inch spring form pan by lining the bottom with a circular piece of parchment paper. In a fast but methodical manner drop one lady finger at a time quickly on the long side and quickly turn over and remove into the coffee/rum mixture. Do not submerge the ladyfingers. The processing of dropping, rolling and removing the lady finger should not take longer than 2 and one half seconds or your ladyfingers will be wet and soggy. Continue dropping one at time and transferring to the spring form pan and arrange into a circular patter. Once the first layer of lady fingers are down pour ½ of the mascarpone mixture over the lady fingers smoothing out with a rubber spatula and dust with half of the ground cocoa.
Repeat the process of dipping and arranging the ladyfingers. Spread all of the remaining mascarpone mixture evenly and smoothly over the second layer of ladyfingers. This will be the presentation layer so use an offset spatula for a nice finish.
Dust the remaining cocoa powder. Cover with saran wrap and refrigerate at least 6 hours or up to 24 hours before serving.
Meal type: dessert
Culinary tradition: Italian
Recipe adapted from America’s Test Kitchen http://www.americastestkitchen.com/
Copyright © Andicakes 2010.
Recipe by yumm yumm yumm.
Microformatting by hRecipe.