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Ladyfingers
2 eggs, separated
1 tbsp + 1/3 C white sugar
1/2 C all-purpose flour
1/4 tsp baking powder
Preheat oven to 400 F. Line
a 12 cupcake tin with cupcake liners.
Place egg whites in a bowl and beat on high until soft peaks start to form.
Slowly add 1 tablespoon of the sugar and continue beating until stiff and
glossy. In another bowl, beat egg yolks
and remaining sugar. Whip until thick
and very pale in color.
In a small bowl, whisk together flour and baking
powder. Fold half the egg whites into
the egg yolk mixture. Fold in flour, and
then add the remaining egg whites.
Evenly divide the
batter between the cupcake liners. Bake for 8 minutes.
6 egg
yolks
3/4 C
white sugar
2/3 C
milk
1 1/4
C heavy cream
1 tsp
vanilla extract
1 lb
mascarpone cheese
1 C
strong brewed coffee, room temperature
2
tbsp rum
Ladyfingers
1
tbsp unsweetened cocoa powder
A small
amount of dark chocolate for chocolate curls (optional)
In a
medium saucepan, whisk together egg yolks and sugar until well blended. Whisk
in milk and cook over medium heat, stirring constantly, until mixture
boils. Boil gently for 1 minute, remove from heat, and allow to cool
slightly.
Cover tightly and chill in
refrigerator 1 hour. Remove from
refrigerator and whisk in mascarpone until smooth. Set aside.
In a medium bowl, beat cream with vanilla
until stiff peaks form. Set aside. In a
small bowl, combine coffee and rum. Drizzle
approximately 1 tbsp + 2 tsp of the coffee/rum mixture over each pre-baked
ladyfinger. Add it a little at a time and wait for it to absorb into the
ladyfingers before adding more. When it stops absorbing, stop adding
more.
Spread the mascarpone mixture over
the soaked ladyfingers. Pipe or spread
the whipped cream over the mascarpone. Sprinkle
with cocoa powder. Optionally, top
with chocolate curls. Make the chocolate curls using a vegetable peeler
on a piece of chocolate. It works best if the chocolate is slightly warm,
but not melty. Cover and refrigerate 4
to 6 hours, until set.
