Kamis, 23 Oktober 2014



 "Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers."

 Original recipe makes 1 - 7x11 inch dish 

  •  6 egg yolks 
  •  3/4 cup white sugar
  •  2/3 cup milk 
  •  1 1/4 cups heavy cream
  •  1/2 teaspoon vanilla extract
  •  1 pound mascarpone cheese
  •  1/4 cup strong brewed coffee, room temperature 
  •  2 tablespoons rum 
  •  2 (3 ounce) packages ladyfinger cookies 
  •  1 tablespoon unsweetened cocoa powder


  1. In a medium saucepan, 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.
  2. In a medium bowl, beat cream with vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. 
  3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
  4. Arrange half of soaked ladyfingers in bottom of a 7x11 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.

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