Ingredients
- 6 extra-large egg yolks, at room temperature
- 1/4 cup sugar
- 1/2 cup good dark rum, divided
- 1 1/2 cups brewed espresso, divided
- 16 to 17 ounces mascarpone cheese
- 30 Italian ladyfingers, or savoiardi
- Bittersweet chocolate, shaved or grated
- Confectioners' sugar, optional
Directions
Whisk the egg yolks and sugar in the bowl of an electric mixer fitted with the whisk attachment on high speed for about 5 minutes, or until very thick and light yellow. Lower the speed to medium and add 1/4 cup rum, 1/4 cup espresso, and the mascarpone. Whisk until smooth.
Combine the remaining 1/4 cup rum and 1 1/4 cups espresso in a shallow bowl. Dip 1 side of each ladyfinger in the espresso/rum mixture and line the bottom of a 9 by 12 by 2-inch dish. Pour half the espresso cream mixture evenly on top. Dip 1 side of the remaining ladyfingers in the espresso/rum mixture and place them in a second layer in the dish. Pour the rest of the espresso cream over the top. Smooth the top and cover with plastic wrap. Refrigerate overnight.
Before serving, sprinkle the top with shaved chocolate and dust lightly with confectioners' sugar, if desired.
Notes: To make espresso for this recipe in your electric drip coffee maker, use enough water for 4 cups of coffee plus 1/3 cup of ground espresso.
You can find savoiardi and mascarpone in an Italian specialty store.
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By chani.lynn
on December 09, 2012
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AWESOME!!! I've been making this recipe for several years now, and each time it turns out FABULOUS!!! Never had a problem with it being too runny. Definitely need to whip those egg yolks for the whole 5- 6 min (maybe even a smidge longer. A hand mixer works best for this recipe. Perfect combination of rum and espresso, YUM! Great holiday or any day desert ;
By liesldayan
on November 30, 2011
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Very disappointing. I tried this recipe twice, and it was VERY runny both times. Tasted great, but horrible texture.
By wsckky_11331856
los altos hills, CA
on May 06, 2011
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I've made this 3 times now. The first time was wonderful, second time, the filling was way too runny, and the third was good. Each time, I followed the recipe the same using my KitchenAid Professional stand mixer, but don't know why the second time was sooooo runny. The recipe calls for a total of 2C. rum espresso and I had a whole cup left over after dipping. I used the dry Italian savoiardi, not the soft American ladyfingers. I would suggest whipping the egg yolks for to a VERY thick consistency (more than 5 min. and would mix in the mascarpone before adding the liquids so you only add enough liquid to a soft BUT NOT runny custard consistency.
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