[title subtitle=”RECIPE adapted foodnetwork.com
IMAGE nelea33/Shutterstock”][/title]
INGREDIENTS
makes 6 servings
15 ladyfingers
1 cup espresso, prepared
4 egg yolks
½ cup sugar
1 teaspoon vanilla extract
2 teaspoons dark rum
1 cup + 2 Tablespoons heavy whipping cream
1 cup mascarpone
cocoa powder, for dusting
blueberries, optional garnish
mint leaves, optional garnish
coffee beans, optional garnish
METHOD
Place ladyfingers in a 9×13 baking dish. Pour espresso evenly over the top and let soak.
In a small saucepan, combine sugar, egg yolks, rum, vanilla, and 2 Tablespoons of heavy cream, stir to combine. Whisk constantly over medium heat until sugar dissolves and the mixture thickens (it should coat the back of a spoon). Remove from heat and empty it out to a large mixing bowl. Let cool completely.
In a separate bowl, beat 1 cup of heavy cream until stiff peaks form. Set aside.
Combine cooled mascarpone with the egg mixture and stir until smooth. Fold in whipped cream until combined, do not overmix. Transfer filling to a large piping bag or Ziploc.
Place a soaked ladyfinger in each serving dish, cut to fit. Pipe a layer of filling over each ladyfinger and continue layering soaked ladyfingers and filling until the dish is filled to the top, ending with a layer of filling. Level the top with a knife and dust the tops with cocoa powder. Garnish with blueberries, a coffee bean, and mint leaves if desired. Refrigerate until ready to serve.
