🍲 My Recipes

• 1½ cups espresso or very strong coffee room temperature

• ¾ cup dark rum divided (or Kalua, Frangelico, Tia Maria, Amaretto)

• 16 ounces mascarpone (452g)

• 6 large egg yolks

• ⅔ cup granulated sugar (133g)

• 2 cups heavy whipping cream (480ml)

• 2 teaspoons vanilla extract

• 40 ladyfingers

• ⅓ cup unsweetened cocoa powder (33g)

1. Mix rum and espresso

2. Add mascarpone, 1/4 rum, hand whisk lightly

3. Different bowl, separate 6 eggs

4. Whisk 2/3 cup sugar into egg yokes, place over a double broiler, whisky the whole time until sugar is dissolved and thickened

5. Pour egg yokes into mascarpone, can use electric whisk, then put in fridge

6. Add 2 cups of heavy whipping cream to a new bowl in the electric mixer and 2 tsp vanilla, whip until stiffer side of peaks

7. Fold whip cream into custard

8. Dip lady fingers into liquid (don't use too much liquid), layer in a baking dish

9. Layer cream on top, repeat, top with cocoa powder

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