I got this recipe from an article a while back. My mother in law requested that I make this since its her favorite dessert, I have never tried this recipe before but I decided to give it a go. Her comments on it were A++ on the whole thing. It ended up being perfectly soupy and perfectly dipped. I am so happy I finally tried this one. I have a few tips on how to put it together but otherwise this recipe is fairly straight forward. GOOD LUCK! As always, let me know if you have any questions or suggestions on this one.
- I used the organic whole foods ladyfingers which gave me a good texture in the layers, I saw some people were making homemade or using softer versions but I would be concerned about them holding their shape.
- I used Hennessy mixed with starbucks coffee for the dunking mixture, I think the dark liquor is the direction you want to go with anything mixed with coffee and sugars.
- Mix the cream thick! and fold gently making sure to hold in as much of the thickness as possible. As we know from macarons and other merengue based desserts, as you fold and mix the mixture thins out so be very gentle there to only mix until combined.
- 4 large egg yolks
- ½ cup granulated sugar, divided
- ¾ cup heavy cream
- 1 cup – (1) 8 ounce container
- 1 ¾ cups good espresso or very strong coffee
- 2 tablespoons rum or cognac
- 2 tablespoons unsweetened cocoa powder
- About 24 ladyfingers from one 200 gram package
- Using an electric mixer in a medium bowl, whip together egg yolks and 1/4 cup/50 grams sugar until very pale yellow and about tripled in volume. A slight ribbon should fall from the beaters (or whisk attachment) when lifted from the bowl. Transfer mixture to a large bowl, wiping out the medium bowl used to whip the yolks and set aside.
- In the medium bowl, whip cream and remaining 1/4 cup/50 grams sugar until it creates soft-medium peaks. Add mascarpone and continue to whip until it creates a soft, spreadable mixture with medium peaks. Gently fold the mascarpone mixture into the sweetened egg yolks until combined.
- Combine espresso and rum in a shallow bowl and set aside.
- Using a sifter, dust the bottom of an 8×8-inch dish (or a 9-inch round cake pan would also work here) with part of 1 tablespoon cocoa powder. – use just enough to dust the whole bottom.
- Working one at a time, quickly dip each ladyfinger into the espresso mixture — they are quite porous and will fall apart if left in the liquid too long — and place them rounded side up at the bottom of the baking dish. Repeat, using half the ladyfingers, until you’ve got an even layer, breaking the ladyfingers in half as needed to fill in any obvious gaps (a little space in between is O.K.). Spread half the mascarpone mixture onto the ladyfingers in one even layer. Repeat with remaining espresso-dipped ladyfingers and mascarpone mixture.
- Dust top layer with remaining tablespoon of cocoa powder. Top with shaved or finely grated chocolate, if desired.
- Cover with plastic wrap and let chill in the refrigerator for at least 4 hours (if you can wait 24 hours, all the better) before slicing or scooping to serve.