Re: Jim: recipe
> Ok so can we have that recipe? :)
OK, here goes. I think I originally found it on the Internet and tweaked
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
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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