Monday, August 2, 2010


Remember to make this 12-24 hr before serving.

12 oz mascarpone (340 g)
1/2 t vanilla
3 good fresh eggs, separated
2 T + 3 T sugar
2/3 c whipping cream
2/3 c strong coffee (better yet, espresso)
1/3 c milk
2 oz booze (I generally use rum or Kahlua, but this time I tried rum + Drambuie)
~3 dozen ladyfingers, storebought and/or homemade

In a large bowl, stir together mascarpone and vanilla until smooth. Add egg yolks (putting whites in a medium bowl), 2 T sugar, and a splash of booze, and stir until smooth and pale. Beat the egg whites until soft peaks form, add 3 T sugar, and beat until stiff glossy peaks form. Fold the whites into the mascarpone. Whip the whipping cream and also fold into the rest of the creamy things.

In a flat-bottomed bowl large enough to fit your ladyfingers, combine coffee, milk, and a couple more splashes of booze. Dip ladyfingers in coffee-booze and arrange them in the bottom of a 9x9 glass pan. Pour half the creamy deliciousness over the ladyfingers. Repeat with another layer of ladyfingers and the rest of the creamy deliciousness; this should fill the pan just about to the rim. Cover with plastic wrap and refrigerate until serving. At serving time, scoop into pretty little bowls or glasses and dust with cocoa powder.

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