Directions
- 1Make a big batch of espresso or strong coffee.
- 2Set a pot of water to simmer for whisking.
- 3In a bowl, add 1/2 cup of dark rum (omit if making for kids).
- 4Add 1 1/2 to 2 cups of espresso to the rum.
- 5Set aside to cool.
- 6In a large bowl, add 16 oz of room temperature mascarpone cheese.
- 7Add 1/4 cup of dark rum to the mascarpone.
- 8Whisk until smooth.
- 9Separate six egg whites from the yolks.
- 10Whisk two-thirds of a cup of sugar into the egg yolks.
- 11Place the egg yolk mixture over simmering water for a double boiler.
- 12Whisk until thickened and light yellow.
- 13Pour the egg yolk mixture into the mascarpone mixture and mix until combined. An electric hand mixer may be used.
- 14In a bowl of your stand mixer, add two cups of cold heavy whipping cream.
- 15Add two teaspoons of vanilla extract.
- 16Whip until stiff peaks form.
- 17Fold the whipped cream into the custard.
- 18Dip ladyfingers in the espresso mixture for 2 seconds per side.
- 19Place a layer of ladyfingers in a baking dish.
- 20Add half of the creamy mixture over the ladyfingers.
- 21Repeat layers of ladyfingers and creamy mixture.
- 22Dust generously with cocoa powder.
- 23Chill overnight.
- 24Cut and serve.
Ingredients
- 1.5 cups dark rum
- 1.5 cups espresso
- 16 oz mascarpone cheese
- 2 thirds of a cup granulated sugar
- 6 egg whites
- 2 cups heavy whipping cream
- 2 tsp vanilla extract
- 1 third of a cup cocoa powder
- 40 ladyfingers
Equipment
moka potwhiskstand mixeroffset spatulasharp knife
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