Emprimir
Correo Electrónico
Add a photoThis is adapted from Brown Eyed Baker. Just need to experiment with which liquor you prefer. I like the taste of Kaluha best. Can prepare and refrigerate 2-3 days ahead of serving.
Ingredientes
- 1¼ C. brewed coffee
- ¾ T. espresso
- 4 T. Kaluha
- 3 egg yolks, room temperature
- 1/3 C. sugar
- 1/8 tsp. salt
- 12 oz. (3/4 lb.) mascarpone cheese, room temperature
- 3/8 C. heavy cream
- 7 oz. lady fingers
- 1 ¾ T. cocoa
- 1/8 C. semi-sweet mini chocolate chips, (optional)
Direcciones
- Stir coffee, espresso, and 2 T. Kaluha in a wide bowl or baking dish until espresso dissolves; set aside.
- In bowl of stand mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at med/high speed until pale yellow, 1-1½ minutes, scraping bowl down. Add remaining 2 T. and beat at med speed until just combined, 20 – 30 seconds; scrape bowl. Add mascarpone mixture and beat at med. Speed until no lumps remain, 30 - 45 sec. (Don’t over mix or cheese will curdle); scrap down bowl. Transfer mixture to large bowl and set aside.
- In now empty mixer bowl (no need to clean bowl), beat cream at med. Speed until frothy, 1-1½ minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1-1½ longer. Using rubber spatula, fold 1/3 of whipped cream into mascarpone mixture to lighten, and then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone aside.
- Working one at a time, drop half of the ladyfingers into coffee mixture, roll, remove and transfer to 9 inch ceramic baker. Arrange soaked cookies in a single layer, breaking or trimming so all fit neatly into dish.
- Spread half of mascarpone mixture over lady fingers; use spatula to spread mix to sides and into corners of dish and smooth the surface. Place 2T. Cocoa in a fine mesh strainer and dust cocoa over mascarpone.
- Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1½ T. cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6-24 hours. Sprinkle with mini chips, if using; cut into pieces and serve chilled.
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 54g | |
| Recipe makes 8 servings | |
| Calories 64 | |
| Calories from Fat 28 | 44% |
| Total Fat 3.26g | 4% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 44mg | 2% |
| Potassium 65mg | 2% |
| Total Carbs 9.32g | 2% |
| Dietary Fiber 0.4g | 1% |
| Sugars 8.35g | 6% |
| Protein 0.5g | 1% |
