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• 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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