A simple and authentic Italian dessert featuring layers of coffee-soaked ladyfingers, creamy mascarpone filling, and a dusting of cocoa powder. Perfectly balanced with a touch of dark rum for depth.
Ingredients extracted via AI
Ingredients
1.5 Šálka espresso1.5 Šálka coffee0.75 Šálka dark rum450 g mascarpone cheese6 egg yolks133 g granulated sugar2 Šálka heavy cream2 ČL vanilla extract40 ladyfingers0.33 Šálka cocoa powder
Procedure generated via AI
Brew 1 1/2 cups of espresso or very strong coffee and let it cool to room temperature. Pour it into a medium bowl.
Stir in half a cup of dark rum into the coffee.
Set the coffee mixture aside to use later for soaking the ladyfingers.
In a large bowl, combine 450g mascarpone cheese with a quarter cup of dark rum. Mix by hand or with a mixer until smooth and creamy.
Prepare a double boiler by filling a pot with about 5 cm of water and placing a bowl on top so it fits snugly without touching the water.
Separate 6 egg yolks from the whites. In a bowl, whisk the yolks together with two-thirds cup (133g) of granulated sugar.
Place the bowl over the pot with gently simmering water and stir constantly with a whisk until the mixture thickens, lightens in color, and reaches 160°F (70°C), about 5 to 8 minutes.
Remove from heat and fold this mixture into the mascarpone cream using a hand mixer until fully combined.
Cover and chill the mixture for 15 minutes to allow it to slightly thicken.
In another bowl, pour 2 cups of cold heavy cream with 2 teaspoons of vanilla extract. Whip first on low, then high speed until soft peaks form.