Ingredients
6 egg yolks
3/4 cups sugar
8 ounces mascarpone cheese (let it soften in room temp before making)
2 cups heavy (or whipping) cream
2 packages soft ladyfingers
Kahlua coffee liqueur or other brand’s coffee liqueur (about 1 cup and more)
Rum (optional)
Unsweetened cocoa powder for dusting
Preparation
In small mixing bowl beat egg yolks and sugar until thick and lemon colored, about 1 minute. Place in top of double boiler over boiling water. Reduce heat to low and cook 8 to 10 minutes, stirring constantly. Remove from heat and cool to room temperature. Add mascarpone cheese, beating well. (if the mascarpone cheese is still cold when mixing, you’ll see crumbs of cheese). In small mixing bowl whip cream until stiff peaks form. Fold into egg yolk mixture; set aside. Prepare the coffee liqueur and rum, mix them together in about 15:1 (be careful too much rum can be overwhelming). Dip ladyfingers one by one into the coffee liqueur mixture. Line them on to a large dish or pan (single layer). Don’t soak too much of ladyfingers to the liqueur because it can become too soggy) Spoon half of egg yolk-cream mixture into ladyfinger-lined bowl. Repeat ladyfingers, coffee liqueur and cream layers. Dust unsweetened cocoa powder on the top of the last cream layer. Cover and refrigerate several hours or overnight.
10-12 servings
