Ingredients
1/2 cup brewed espresso or very strong coffee, at room temperature
4 Tablespoons Marsala wine, divided
2 teaspoons vanilla
3 large egg yolks
4 Tablespoons sugar, divided
8 ounces mascarpone cheese
3/4 cup heavy cream
7 ounce package Italian ladyfingers
1 ounce bittersweet chocolate
Instructions
Combine coffee, 2 Tablespoons Marsala wine, vanilla extract and 1 Tablespoon sugar in wide bowl.
Combine egg yolks, 2 Tablespoons Marsala wine and 3 Tablespoons sugar in a bowl. Place the bowl over simmering water and, using a handheld electric mixer on medium speed, whip the egg mixture for 5 - 8 minutes.
Remove the bowl from the water and beat in the mascarpone cheese until just combined.
Whip the cream until stiff peaks form. Once the mascarpone mixture has cooled, fold in half of the whipped cream until incorporated. Then, fold in the other half of the whipped cream into the mascarpone mixture.
Dip half of the ladyfinger cookies quickly into the coffee mixture and then line the bottom of a 9-inch square dish. You might have to break some of the cookies so that they fit.
Evenly spread 1/2 of the whipped cream mixture on top of the ladyfinger layer. Grate half of the chocolate on top of the whipped cream. Then, repeat with the remaining ladyfingers, using up all of the coffee mixture with a quick dip of each cookie before placing it on top of the chocolate layer. Spread remaining whipped cream mixture on top, followed by the remainder of the grated chocolate.
Cover with saran wrap and refrigerate at least 6 hours, but not more than 48 hours.
Leave out at room temperature for 20 minutes before serving.
Optionally, use a vegetable peeled to slice thin strips of chocolate to top each serving.
No comments:
Post a Comment