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Ingredients
4 large egg yolks (room temperature)
3/4 cup sugar
8 oz. Mascarpone cheese (room temperature)
4 tbsp Amaretto liqueur (or Marsala or Rum or none)
2 tsp vanilla extract
2/3 cup whipping cream (chilled in the refrigerator)
1.5 cup espresso or strong coffee (room temperature)
24 pcs ladyfinger biscuits (12 each layer)
chocolate shavings
cocoa powder for dusting
Baking dish size used here: 9.25. x 6.25 x 2″ tall (inner wall)
Make these steps on 4 different bowls :
Bowl #1 Make espresso/strong coffee, amaretto, and let it cool
Bowl#2 Cream egg yolks & sugar on double broiler
Bowl#3 Mix Mascarpone cheese, amaretto, vanilla extract
Bowl#4 Whip heavy cream
Baking dish assembly:
Dip ladyfingers in the coffee – quick dip!
Make 2 layers of ladyfingers and cream.
Top with chocolate shavings and cocoa powder dusting.
Cover and refrigerate overnight
*TIPS:
1. Do not over dip the ladyfingers in the coffee! Don’t get tempted! They will get too soggy and melt in the cream. To retain the texture of the biscuits, watch how I did it in the video – quick dip 😉
2. Do not bring out the heavy cream until you’re ready to whip, let it chill in the fridge.
3. If kids are going to eat too, skip the alcohol.
ENJOY!
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Credit Music:
With My Old BIke