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Re: Jim: recipe

> Ok so can we have that recipe?  :)

OK, here goes.  I think I originally found it on the Internet and tweaked
it slightly:

   4 egg yolks
   1/2 cup sugar
   1/4 cup dark rum
   1/4 cup cold water
   splash of Amaretto
   1 lbs mascarpone
   lots of ladyfingers
   1 cup coffee reduction or espresso
   cocoa powder (optional)

   1. Whisk egg yolks, rum, Amaretto, sugar, and water over a hot
   water bath (use a double boiler if you have one) until thick and
   ribbony.  It will be very foamy just beforehand.  This mixture is 
   called zabaglione.

   2. Cool the zabaglione mixture in an ice bath.

   3. Whisk cooled zabaglione and mascarpone cheese together until well
   incorporated and smooth.  Do not overmix or the mascarpone will break
   and become granular.

   4. To prepare coffee reduction, simmer 2 cups of coffee until reduced
   by half.  Or use an espresso machine (what I did) -- it won't be
   as bitter.  Or even a French press with lots of coffee.  Cool it in
   an ice bath too.

   5. Prepare a 10 inch springform pan by lining the bottom and sides
   with parchment paper.

   6. Place a layer of ladyfingers, flat side down, on the bottom of
   the pan, leaving a 1 inch gap along the sides.

   7. Using a pastry brush, soak the ladyfingers with the coffee.  If your
   ladyfingers are more on the firm side (like mine were) you can dip
   them for a second in the espresso, then place them in the pan instead.

   8. Spread the mascarpone mixture into the gap around the ladyfingers
   with a spatula.  Spread a thin layer over the ladyfingers too.

   9. Place ladyfingers, in upright position, sugar side out, against
   the pan. Be sure to push them into the cream and fit them tightly
   against on another.   Again, brush the ladyfingers with coffee or
   dunk them for a second before placing them along the side.  Also,
   you might want to break your ladyfingers in half if they're long --
   they really should only be 1.5" high for this recipe.

   10. Begin the next layer by placing ladyfingers on the cream layer. You
   may cut them to create a perfect fit. Brush them with the coffee or
   dunk them first.

   11. Smooth a layer of cream over the ladyfingers with a spatula.

   12. Allow to chill overnight (this is VERY IMPORTANT!).  If you serve
   too soon it will taste 'rummy' and will be very runny.

   13. To unmold, undo springform and remove pager collar. Top with
   cocoa powder  and serve. If you didn't use a springform, you can
   spoon serve from your pan.

You can usually find ladyfingers in most ethnic food stores.  I got mine
at Trader Joe's.

So, you going to try it?


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