Serves 1
Directions
- 1Combine strong coffee or espresso with rum in a medium bowl.
- 2Quickly dip half of the lady fingers into the coffee mixture, then arrange the dipped lady fingers in a single layer in a baking dish.
- 3In a medium bowl, whisk egg yolks and sugar.
- 4Place that bowl over a medium sauce pan with some simmering hot water and keep that over low heat, whisking constantly.
- 5Lift that bowl off the heat and set it aside to cool slightly.
- 6Beat together mascarpone with rum.
- 7Beat in all of your warm yolk mixture.
- 8In a separate large mixing bowl, beat cold heavy whipping cream until medium peaks form.
- 9Using a spatula, fold half of the whipped cream into the mascarpone cream just until it’s incorporated.
- 10Then add the remaining whipped cream and fold until well combined.
- 11Spread half of your cream mixture over that first layer of lady fingers.
- 12Dip the rest of your lady fingers about one or two at a time, dipping just once on each side, and arrange those evenly and in a single layer over the top of the cream.
- 13Spread the remaining cream evenly over the lady fingers.
- 14Cover that tightly with plastic wrap and refrigerate for at least 6 hours or overnight.
- 15Dust cocoa powder on top just before serving.
Ingredients
- 1.5 cups strong coffee or espresso
- 6 tablespoons rum
- 40 ladyfinger cookies
- 6 large egg yolks
- 0.75 cup sugar
- 16 oz mascarpone
- 2 cups heavy whipping cream
- 2 tablespoons unsweetened cocoa powder
Equipment
medium bowlsauce panwhiskelectric hand mixerspatulaoffset spatulaplastic wrappastry brush
Tips
- Quickly dip ladyfingers into the coffee mixture.
- Be generous with cream because you want a thick layer of cream in the center of this cake.
- After topping with cocoa powder, wipe the knife clean between slices for cleaner cuts.
- If you over soak the ladyfingers, the cake may collapse.
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