Makes 9 servings
You will need:
½ cup of granulated sugar
2 tablespoons of cornstarch
1 cup of milk
4 egg yolks
2 tablespoons of rum
2 tablespoons of butter cut into pieces
8 oz of mascarpone cheese
2 teaspoons of vanilla
½ cup of whipping cream
2 tablespoons of strong coffee
2 tablespoons of coffee liqueur
24 Ladyfingers
2 oz of grated semisweet chocolate
1 tablespoon of powdered sugar
In a saucepan combine granulated sugar and cornstarch. Add ¼ cup of milk and the
4 egg yolks. Whisk until smooth. Heat the remaining ¾ cups of milk in a separate
pot. Gradually stir in hot milk to the mixture. Cook and stir over medium heat until
mixture becomes thick and bubbly. Reduce the heat and continue to cook and stir
for 2 more minutes. Stir in the rum, butter and vanilla. Remove from heat and cover
surface with plastic wrap and let it cool. Refrigerate for 3 hours. In the meantime let
mascarpone cheese reach room temperature bout ½ an hour before removing
mixture out of the refrigerator.
Stir mascarpone cheese until smooth. Fold in mixture. In a small bowl beat
whipping cream until stiff peaks form. Fold whipping cream into the mixture. In
another small bowl combine coffee liqueur and strong coffee. Arrange 12
ladyfingers in the bottom of a 2 qt square baking pan. Brush the 12 ladyfingers with
½ the coffee mixture. Spread half of the mixture on top of the ladyfingers and
sprinkle half of the grated chocolate. Repeat with the remaining ladyfingers, coffee,
mixture and chocolate.
Cover and chill overnight. To serve, cut into square pieces.
You will need:
½ cup of granulated sugar
2 tablespoons of cornstarch
1 cup of milk
4 egg yolks
2 tablespoons of rum
2 tablespoons of butter cut into pieces
8 oz of mascarpone cheese
2 teaspoons of vanilla
½ cup of whipping cream
2 tablespoons of strong coffee
2 tablespoons of coffee liqueur
24 Ladyfingers
2 oz of grated semisweet chocolate
1 tablespoon of powdered sugar
In a saucepan combine granulated sugar and cornstarch. Add ¼ cup of milk and the
4 egg yolks. Whisk until smooth. Heat the remaining ¾ cups of milk in a separate
pot. Gradually stir in hot milk to the mixture. Cook and stir over medium heat until
mixture becomes thick and bubbly. Reduce the heat and continue to cook and stir
for 2 more minutes. Stir in the rum, butter and vanilla. Remove from heat and cover
surface with plastic wrap and let it cool. Refrigerate for 3 hours. In the meantime let
mascarpone cheese reach room temperature bout ½ an hour before removing
mixture out of the refrigerator.
Stir mascarpone cheese until smooth. Fold in mixture. In a small bowl beat
whipping cream until stiff peaks form. Fold whipping cream into the mixture. In
another small bowl combine coffee liqueur and strong coffee. Arrange 12
ladyfingers in the bottom of a 2 qt square baking pan. Brush the 12 ladyfingers with
½ the coffee mixture. Spread half of the mixture on top of the ladyfingers and
sprinkle half of the grated chocolate. Repeat with the remaining ladyfingers, coffee,
mixture and chocolate.
Cover and chill overnight. To serve, cut into square pieces.
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