4 eggs, separated
¾ cup sugar
16 oz mascarpone, room temperature
1 cup brewed espresso
2 tbsp dark rum
¼ cup cocoa powder
34 lady fingers
1. Brew 1 cup of espresso, allow to cool.
2. Beat 4 egg yolks with 1/4 cup sugar until thickened (about 3 minutes) then fold in 16oz of mascarpone.
3. Beat 4 egg whites with 1/4 cup sugar until you have stiff peaks then fold into your mascarpone mixture.
4. Beat 1 cup of heavy cream with 1/4 cup sugar until whipped and fold into the mix until fully combined.
5. To your brewed espresso, add the rum.
6. Dip lady fingers in espresso/rum mixture then place in a single layer into a glass container.
7. Add half you cream mixture and spread evenly then top with one more layer of espresso dipped lady fingers.
8. Spread on remaining cream and dust on cocoa powder.
9. Refrigerate 6 hours before serving
4 eggs, separated
¾ cup sugar
16 oz mascarpone, room temperature
1 cup brewed espresso
2 tbsp dark rum
¼ cup cocoa powder
34 lady fingers
1. Brew 1 cup of espresso, allow to cool.
2. Beat 4 egg yolks with 1/4 cup sugar until thickened (about 3 minutes) then fold in 16oz of mascarpone.
3. Beat 4 egg whites with 1/4 cup sugar until you have stiff peaks then fold into your mascarpone mixture.
4. Beat 1 cup of heavy cream with 1/4 cup sugar until whipped and fold into the mix until fully combined.
5. To your brewed espresso, add the rum.
6. Dip lady fingers in espresso/rum mixture then place in a single layer into a glass container.
7. Add half you cream mixture and spread evenly then top with one more layer of espresso dipped lady fingers.
8. Spread on remaining cream and dust on cocoa powder.
9. Refrigerate 6 hours before serving