- 7 egg yolks
- 1/2 cup sugar
- 1/3 cup sweet marsala, plus two tablespoons
- 8 ounces mascarpone, softened to 70 degrees
- 1 cup heavy cream
- 1 cup made espresso coffee
- 1 ounce chocolates
- 1/4 cup rum
- 1 teaspoon natural vanilla flavoring
- 48 ladyfingers
- 1/4 cup unsweetened cacao powder
Cream together egg yolks and sugar inside a heatproof bowl set on the pot of simmering water. Add 1/3 cup from the marsala and then whisk until mixture is thick and bending in volume. This really is essentially a zabaglione. Remove from heat. Stir within the mascarpone until completely blended.
Inside a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream in to the mascarpone mixture, to lighten.
In a tiny saucepan. combine espresso, chocolate, rum, vanilla, and remaining two tablespoons marsala. Heat lightly, and stir to dissolve the chocolate. Then, chill the mix to awesome it lower, about fifteen minutes. Rapidly dip each ladyfinger within the chilled coffee mixture and arrange in one layer on the 9 by 13-inch glass baking pan. Don't soak the cookies or they'll become too moist. Spread 1/2 the mascarpone cream evenly having a spatula on the top from the dipped ladyfingers. Repeat having a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cacao powder. Refrigerate for just two hrs before serving.
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