Technically, there’s not any cooking, just alot of mixing and arranging.
I used the following Cooks Illustrated recipe, published in the November 2007 issue. The only thing I did differently is use Maker’s Mark bourbon instead of rum. This is such an amazing, decadent dessert, it’s not over the top sweet, and has lots of layers of flavor, coffee, bourbon, chocolate, eggs, sugar, cocoa. Yum yum. This recipe does use raw eggs, so you should take precautions to ensure the shell doesn’t touch the yolk. There is always a risk of food poisoning when eating raw eggs, I have heard that mixing the alcohol in with the eggs kills salmonella, but you never know.
First, I brewed a 2.5 cups of strong coffee, my ratio is 4 heaping tablespoons of Starbucks Pike Place to 4 cups in the coffee pot.
Then I mixed in the espresso powder.
And 5 tablespoons of the whiskey. Don’t drink the mixture, it’s a wee bit strong.
In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1 1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl.
Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1 1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1 1/2 minutes longer.
Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
NOTE: Get the crunchy ladyfingers!! Cakey ladyfingers will fall apart completely. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove, and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.)
Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in 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 1/2 tablespoons cocoa.
Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
|2 1/2||cups strong black coffee , room temperature|
|1 1/2||tablespoons instant espresso powder|
|9||tablespoons dark rum|
|6||large egg yolks|
|1/4||teaspoon table salt|
|1 1/2||pounds mascarpone cheese|
|3/4||cup heavy cream (cold)|
|14||ounces ladyfingers (42 to 60, depending on size)|
|3 1/2||tablespoons cocoa , preferably Dutch-processed|
|1/4||cup semisweet or bittersweet chocolate , grated (optional)|