Description
Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.
Ingredients
- 6 egg yolks
- ¾ cup white sugar
- ⅔ cup milk
- 1 ¼ cups heavy cream
- ½ teaspoon vanilla extract
- 1 pound mascarpone cheese, at room temperature
- ¼ cup strong brewed coffee, at room temperature
- 2 tablespoons rum
- 2 (3 ounce) packages ladyfinger cookies
- 1 tablespoon unsweetened cocoa powder
Instructions
- Whisk together egg yolks and sugar in a medium saucepan until well blended. Whisk in milk and cook over medium heat
- stirring constantly
- until mixture comes to a boil.
- Boil gently for 1 minute
- then remove from the heat and allow to cool slightly.
- Cover tightly and chill in the refrigerator for 1 hour.
- Beat cream and vanilla in a medium bowl with an electric mixer until stiff peaks form.
- Remove egg yolk mixture from the refrigerator; add mascarpone cheese and whisk until smooth.
- Combine coffee and rum in a small bowl. Split ladyfingers in half lengthwise and drizzle with the coffee mixture.
- Arrange 1/2 of the soaked ladyfingers in the bottom of a 7×11-inch dish. Spread 1/2 of the mascarpone mixture over the ladyfingers
- then spread 1/2 of the whipped cream over top. Repeat layers once more. Sprinkle cocoa powder over top.
- Cover and refrigerate until set
- 4 to 6 hours.
Prep Time: 35 mins
Cook Time: 10 mins
Total Time: 5 hrs
Servings: 12