Ingredients
The following ingredients have 4 Servings
- 6 extra-large egg yolks, at room temperature 1/4 cup sugar 1/2 cup good dark rum, divided 1 1/2 cups brewed espresso, divided 16 to 17 ounces mascarpone cheese 30 Italian ladyfingers, or savoiardi Bittersweet chocolate, shaved or grated Confectioners’ sugar (optional)
Instruction
- <p>Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for 5 minutes, until very thick and light yellow. Lower the speed to medium and add 1/4 cup of rum, 1/4 cup of espresso, and the mascarpone. Whisk until smooth.<br /></p> <p>Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip one side of each ladyfinger in the espresso-rum mixture and line the bottom of a 9 x 12 x 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip one side of the remaining ladyfingers in the espresso-rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight. </p> <p>Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners’ sugar, if desired. </p> <p>NOTES:</p> <p><em>To make espresso for this recipe in your electric drip coffee maker, use 1/3 cup of ground espresso and enough water for 4 cups of coffee.</em></p> <p><em>Mascarpone is like an Italian cream cheese. If you can’t find it in the grocery, try an Italian specialty store.</em></p> <p>To shave chocolate, use a vegetable peeler on a bar of chocolate. </p>
