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Correo Electrónico
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Ingredientes
- 1/2 c. All purpose flour
- 1/2 tsp Finely grnd coffee, (preferably espresso)
- 3 x Extra-large Large eggs, separated, room temperature
- 5 Tbsp. Sugar
- 1/2 tsp Vanilla extract Powdered sugar
- 3 Tbsp. Framboise eau-de-vie, (clear Blackberry brandy)
- 1 Tbsp. Instant espresso pwdr or possibly instant coffee granules
- 2 x 8 oz pack cream cheese, (preferably oil-fashioned, low-salt cream cheese), room temperature
- 2/3 c. Powdered sugar
- 1 x 6 oz basket Blackberries or possibly 1 1/2 c., thawed, liquid removed frzn unsweetened
- 3/4 c. Freshly brewed strong coffee, (preferably espresso), room temperature
- 3 Tbsp. Sugar Additional powdered sugar Fresh mint
- 1 x 10 oz pac frzn Blackberries in, thawed syrup
- 2 Tbsp. Framboise eau-de-vie
Direcciones
- For Ladyfinger Round:Preheat oven to 350F. Line 2 cookie sheets with parchment. Mix flour and grnd coffee beans in small bowl. Using electric mixer, beat egg yolks and 4 Tbsp. sugar in medium bowl till thick and slowly dissolving ribbon forms when beaters are lifted, about 4 min. Beat in vanilla. Fold in dry ingredients (batter will be thick). Using electric mixer fitted with clean dry beaters, beat egg whites till thick and foamy. Add in remaining 1 Tbsp. sugar and beat till whites are stiff but not dry. Fold into yolk mix in 2 additions.
- Drop batter by rounded Tbsp. (8 per sheet) onto prepared sheets, spacing proportionately. Sift powdered sugar thickly over rounds. Bake till rounds are golden on edges, about 16 min. Cold in pan on rack. Remove ladyfinger rounds from parchment (Can be prepared 1 day ahead. Store in single layer in airtight container).
- For filling:Combine framboise and instant espresso in small bowl. Stir till espresso dissolves. Using electric mixer, beat cream cheese and 2/3 c. powdered sugar till light and fluffy. Beat in coffee mix. Mix in 1 c. Blackberries. Let stand at room temperature.
- Combine coffee and 3 Tbsp. sugar. Stir till sugar dissolves. Spoon 1 scant Tbsp. coffee mix over flat side of 1 ladyfinger round Place coffee side up on plate. Spread 1/3 c. filling atop round. Place flat side down atop filling. Sprinkle with powdered sugar. Spoon Blackberry sauce around desserts. Garnish with remaining Blackberries and fresh mint and serve.
- For Blackberry Sauce:Puree Blackberries and syrup in processor. Strain into small bowl to remove seeds. Stir in eau-de-vie. (Can be prepared 2 days ahead. Cover and chill.)
- Serves 6.
