Monday, January 2, 2017



2-1/2 cups strong brewed coffee, room temperature
5 Tablespoons Kahlua
2 Tablespoons instant coffee
4 Tablespoons Kahlua
6 egg yolks
2/3 cup sugar
1/4 teaspoon salt
1 pound mascarpone cheese
1-1/4 cups heavy cream
1-1/2 packages of ladyfinger cookies
Cocoa powder
Chocolate bar

Stir coffee, the 5 Tablespoons of Kahlua instant coffee together in a baking dish.

Using stand mixer with whisk, whip egg yolks on low speed until combined. Then add sugar and salt and whip on medium-high speed until pale yellow, about 2 minutes, scraping down bowl once or twice. Add the other 4 Tablespoons of Kahlua and whip on medium speed for about 30 seconds to combine. Add mascarpone and whip on medium speed until no lumps remain, about a minute. Scrape into large mixing bowl.
In the now empty mixing bowl (or use a second one) whip cream on medium-low speed until foamy, about 1 minute. Then gradually increase speed to high and whip until stiff peaks form.

Using rubber spatula, fold 0ne-third of whipped cream into mascarpone mixture and then gently fold in remaining whipped cream until no white streaks remain. Set aside.

One at a time, quickly roll one ladyfinger at a time into coffee mixture and transfer to glass or ceramic baking dish. Do not submerge! Got to be quick! Want one layer of ladyfingers. May have to break or trim ladyfingers as needed.

Spread half of mascarpone mixture over ladyfingers.

Place about 2 Tablespoons of cocoa powder in a sieve and dust cocoa over mascarpone.

Repeat for another layer.

Cover with plastic wrap and refrigerate for at least 6 hours or up to 24 hours.

Garnish with grated chocolate.

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