Time: 40 min
Prep 30 min
Cook 10 min
Yield: 8 servings
Level: Easy
INGREDIENTS:
6 large egg yolks
3/4 cup sugar
3/4 cup whole milk
Four 8-ounce containers mascarpone cheese, at room temperature
1 1/2 cups strong coffee, at room temperature
1/2 cup brandy or cognac
30 to 32 crisp ladyfingers
1/4 cup cocoa powder
Bittersweet chocolate, for shaving
STEPS:
- Line a baking dish with plastic wrap, leaving a 3-inch on all sides. Fill a large bowl with ice water.
- For the custard: Whisk the egg yolks and sugar in a heatproof bowl
- Set the mixing bowl over a saucepan of barely simmering water until the sugar dissolves.
- REMEMBER do not let the water touch the bottom of the bowl
- Slowly whisk in the milk and cook, continue whisking until the custard is light and foamy
- Remove the bowl from the saucepan and set in the bowl of ice water to stop the custard from cooking further
- whisk until the custard is cool
- Put the mascarpone in a large bowl. Fold the custard into the mascarpone until almost combined, then whisk until just smooth
- Combine the coffee and brandy in a shallow bowl.
- dip the ladyfingers in the coffee mixture until soaked but not soggy
- Layer 2 rows of about 5 biscuits each in the baking dish. Spread one-third of the mascarpone custard over the ladyfingers. Repeat the steps.
- Spread the remaining custard on top and dust with the cocoa powder. Cover with plastic wrap; refrigerate at least 4 hours, or overnight.
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