08/30/2024
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Ingredients:
For the cream: β’ 500g mascarpone cheese, room temperature
β’ 4 large eggs, separated
β’ 100g granulated sugar
β’ 2 tablespoons dark rum (optional)
β’ 1 teaspoon vanilla extract
For the coffee mixture: β’ 300ml strong brewed espresso, cooled
β’ 2 tablespoons dark rum (optional)
For assembly: β’ 200g black cocoa powder ladyfingers
β’ 50g dark chocolate (70-85% cocoa), finely grated
β’ 2 tablespoons black cocoa powder for dusting
Instructions:
β’ In a large bowl, whisk egg yolks and sugar until pale and creamy.
β’ Add mascarpone cheese, 2 tablespoons rum (if using), and vanilla extract. Mix until smooth.
β’ In a separate bowl, beat egg whites until stiff peaks form.
β’ Gently fold the egg whites into the mascarpone mixture. Set aside.
β’ In a shallow dish, mix cooled espresso with 2 tablespoons rum (if using).
β’ Quickly dip each ladyfinger into the coffee mixture and arrange in a single layer in a 9x13 inch dish.
β’ Spread half of the mascarpone mixture over the ladyfingers.
β’ Repeat with another layer of dipped ladyfingers and the remaining mascarpone mixture.
β’ Cover and refrigerate for at least 4 hours or overnight.
β’ Before serving, dust the top generously with black cocoa powder and sprinkle with grated dark chocolate.
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