For Soaking syrup for ladyfinger
2 cups very strong brewed coffee or espresso
1/2 cup sugar
1/4 cup dark rum or marsala
For cream filling
4 large eggs, separated, at room temperature
A pinch of salt
15 tbsp sugar, divided
2 cups mascarpone
1 cup whipped cream
Method
1) In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
2) In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-coloured, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.)
3) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
4) Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
5) Take the lady fingers, dip in the soaking syrup and layer it alternatively with the cream filling.
6) Garnish with grated chocolate of sprinkle with cocoa powder.
2 cups very strong brewed coffee or espresso
1/2 cup sugar
1/4 cup dark rum or marsala
For cream filling
4 large eggs, separated, at room temperature
A pinch of salt
15 tbsp sugar, divided
2 cups mascarpone
1 cup whipped cream
Method
1) In the bowl of an electric mixer, or by hand, beat the egg whites with a pinch of salt until they begin to get stiff. Beat in half of the sugar until stiff. Scrape the egg whites into a small bowl.
2) In the same bowl, beat the egg yolks with the remaining sugar until stiff and light-coloured, about three minutes. (If using a standing electric mixer, you may need to stop and scrape down the sides.)
3) By hand, beat in the mascarpone with a spatula or whisk, until lump-free.
4) Fold in half of the beaten egg whites, then the remaining half, just until fully incorporated.
5) Take the lady fingers, dip in the soaking syrup and layer it alternatively with the cream filling.
6) Garnish with grated chocolate of sprinkle with cocoa powder.
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