Monday, April 29, 2013
What you need
2/3 cup milk
1 1/4 cups heavy cream
1 teaspoon vanilla extract
5 egg yolks
1 cup white sugar
1 pound mascarpone cheese
1/4 cup strong brewed coffee at room temp
4 tablespoons rum
2 (3 ounce) packages ladyfinger cookies
1 tablespoon unsweetened cocoa powder
In a pan whisk together egg yolks and sugar until well blended.
Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow to cool slightly. Cover tightly and chill in refrigerator 1 hour- hr & 1/2.
Get a bowl out & beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until nice & smooth.
In a little bowl, combine coffee and rum.
Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Arrange half of soaked ladyfingers in bottom of a 8x12 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.