Use a glass tray 9” × 12”
1 lb lady fingers
4 egg yolks
1/2 cup Marsala
125 g sugar (1/2 cup)
500 g Mascarpone
225 ml whipped cream
350 ml strong coffe or espresso
1 Tablespoon sugar
2 tablespoons Baileys
cacao for decorate
1Make an advance a strong coffe. Add the sugar, let it cool and put it in the fridge. Add more sugar if need it.
2Beat egg yolks and sugar with an electric mixer for 3-5 minutes, until you obtain a smooth cream. Add Marsala and mix until is omogenized. Putt this mixture in a double boiller pan. Stir continuosly to avoid the slurps until it allmost start to boil. It looks like a thicker creps mixture.
3Blend well Mascarpone. Add the hot egg yolk cream and stir until omogenized.
4Add the whipped cream. Mix with a spoon until is incorporate (don’t use electic mixer, you can make it butter).
5Make the asamble line: lady fingers, bowl with coffe (espresso), tray, cream. Soak each lady finger into the coffe for 2-3 seconds and arrange them in line, in one layer. Put over the lady finger half cream and spread it. Make the second layer with lady fingers and spread the other half of the cream.
6Powder with cacao.
You can replace “Marsala” with “Lacrima lui Ovidiu”
You can use coffe liquor instead of Baileys
You can replace the whipping cream with beated egg whites.
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