Posts
You'll always get it right if you use mascarpone, grappa, and fresh eggs!
Ingredients
2 eggs
8 tbsp sugar plus 2 more for the coffee mixture and another 4 more for the whites
1/4 tsp cream of tartar
16 oz mascarpone cheese
1 cup heavy cream
2 pkg pavesini cookies or dry lady fingers (lady fingers can be home made if you desire)
2 cups espresso coffee
1/4 cup grappa or rum
cocoa powder for garnish
-
Separate yolks from whites and beat the whites until stiff using cream of tartar add sugar gradually to help stabilize the texture.
-
In a separate whip the cream until smooth soft peeks form. Do not over whip .
-
In a third bowl, combine the yolks, sugar, and mascarpone. Beat until well
combined.
-
Fold the cream and whites into the yolk mixture and set aside.
-
In yet another bowl, combine coffee, sugar, and grappa
-
In a deep glass baking dish spread a layer of mascarpone filling then dip the
lady finder into the coffee mixture covering both sides the removing before cake/cookie disintegrates. Placing dipped cake/cookies on top of the cream layer and continue doing this until there are three layers ending with a layer of cream.
-
Sift cocoa powder on top of the cream and refrigerate at least 2 hours for
soggy perfection, or eat immediately and forgo the excruciating wait... for
those who do not wish to wait leaving the lady fingers in the espresso
mixture just a hair longer is acceptable.
NOTE: I like to prepare this in individual portion using wine or cocktail glasses. It makes for easy serving and a beautiful presentation.
0 comments:
Post a Comment