Ingredients: |
Ingredients: 2 ½ cups strong black coffee, room temperature
1 ½ Tbsp. instant espresso powder
9 Tbsp. dark rum, brandy or whiskey
6 large egg yolks
2/3 cups sugar
1/4 tsp. table salt
1 ½ lbs. mascarpone cheese
3/4 cup heavy cream (cold)
14 oz. ladyfingers, hard type (42 to 60, depending on size)
3 ½ Tbsp. cocoa, preferably Dutch-processed
1/4 cup semisweet or bittersweet chocolate, grated
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Directions: |
Directions:Stir coffee, espresso powder, and 5 Tbsp rum in wide bowl, set aside. In the bowl of a standing mixer fitted with whisk attachment, beat yolks at low speed until pale yellow, 1½ to 2 minutes, scraping down bowl with a rubber spatula. Add remaining 4 Tbsp rum and beat at medium speed until just combined, 20-30 seconds. Add mascarpone and beat at medium speed until no lumps remain, 30-45 seconds, scraping down bowl. Transfer mixture to a large bowl and set aside. In mixer bowl, (no need to clean) beat cream at medium speed until frothy, 1-1½ minutes. Increase speed to high and continue to beat until cream holds stiff peaks, about 1-2 minutes longer. Using a rubber spatula, fold 1/3 of the whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mixture aside. Drop half of the ladyfingers, one at a time, into coffee mixture, roll and remove quickly (DO NOT OVERSOAK) and place in 9x13 glass baking dish, in single layer, breaking some, if needed, to cover bottom of dish. Spread 1/2 of the mascarpone mixture over ladyfingers; use a rubber spatula to spread mixture to sides and corners of dish. Dust with 2 Tbsps of cocoa powder (more if needed) with a fine mesh strainer. Repeat dipping and arranging ladyfingers; spread remaining mascarpone mixture over ladyfingers, dust with remaining cocoa powder. Cover with plastic wrap, refrigerate for 6-24 hours. Sprinkle with grated chocolate. Serve chilled. Serves 10-12 |
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