Prep time 15/20 minutes Refrigerate rest 24/48 hours, 48/72 best.
4 c high quality espresso or triple strength coffee (I prefer triple strength Kona). 1 c Granulated sugar 2 tbs Bacardi light rum 4 tbs Frangelico 4 large eggs separated 16 oz Mascarpone cheese 46 ladyfingers (Torino brand preferred) Cookie style NOT fresh soft like bread. 1/2 c whipping cream 6 Andes chocolate mints grated 9 x 13 dish
1) Brew coffee add rum & Frangelico + 2 tbs sugar let cool in a flat bowl. 2) (bowl 1) Whisk egg yolks and sugar until pale yellow & fluffy. 3) (bowl 1) Beat mascarpone into egg mixture until smooth & creamy 3 minutes. 4) (bowl 2) Whip egg whites to medium stiff peaks. 5) With spatula fold 1/4 bowl 2 into bowl 1 to lighten cheese mixture. 6) GENTLY fold remaining bowl 2 into bowl 1, taking care NOT to deflate whites.
Ladyfinger dipping very important a soggy ladyfingers won’t do. Dip in bowl 1/2 second flip remove quick break one in half center should be dry and mixture should only be about 1/4 through surface.
1) Stacking order ladyfingers, mascarpone, ladyfingers, mascarpone. 2) Dip ladyfingers as above and line bottom of dish. 3) Use about 1/2 mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick. 4) Dip remaining ladyfingers as above and place on top of previous layer. 5) Use remaining mascarpone mixture spread evenly and gently over ladyfingers about 1/4" to 3/8” thick. 6) Whip the cream to soft peaks, lightly spread on surface 1/4” thick. 7) Medium grate mints onto plate sprinkle on top. Presentation is 90%. 8) Cover and refrigerate for at least 24 hours best results 60 hours it’s worth the wait believe me.
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