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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 6 |
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This recipe (adapted from Saveur magazine) calls for Argentine ladyfingers. Softer than some Italian savoiardi, they partically dissolve into the layers of cream, creating a custardy texture. I have never seen argentine ladyfingers for sale so I made my own soft ladyfingers. Read more . Happy Valentine's Day! Ingredients:
2 organic eggs, separated |
1/2 cup sugar |
1/2 cup mascarpone |
1 cup heavy cream |
3/4 cup fresh espresso or strong coffee, cooled |
1/2 cup coffee liqueur (i used kahlua) |
20 soft ladyfingers |
1 tbsp. unsweetened cocoa powder, sifted |
ladyfingers |
4 large eggs, separated |
1/2 cup granulated sugar |
1/2 teaspoon vanilla |
1/2 teaspoon salt |
1 cup all-purpose flour |
confectioners' sugar, for dusting |
Directions:
1. For ladyfingers:
2. Preheat oven to 350F. Line 2 baking sheets with parchment.
3. In a large bowl, beat the egg yolks and granualted sugar with an electric mixer until fluffy. Add the vanilla and whisk just to combine. In another bowl, beat the egg whites and salt until they form stiff peaks. Fold the egg whites into the yolk mixture. Add the flour in three separate additions, stirring until combined.
4. Spoon the batter into a pastry bag with plain end (or large ziplock bag with one end snipped off). Pipe 3 inch long cookies on the prepared baking sheets and dust with confectioners' sugar. Bake for 12-15 minutes, until light golden. Cool on wire racks. Note: these can be made up to 48 hours in advance and stored in an airtight container.
5. For filling:
6. Whisk egg yolks and sugar together in a medium bowl until thick and pale yellow, then fold in mascarpone. Whisk cream in a large bowl until soft peaks form, then fold into mascarpone mixture. Whisk egg whites in a clean large bowl until medium-stiff peaks form, then fold into cream mixture and set aside.
7. Combine espresso and liqueur in a wide shallow bowl. Dip each ladyfinger into espress mixture, holding it there just long enough to moisten it without making it soggy, 2-3 seconds per side; transfer to a plate. Discard remaining espresso mixture.
8. Put 2 tbsp. of the cream mixture into the bottom of an 8-oz. tulip glass and put half a ladyfinger on top (you can also use a 8-9 inch square baking dish, as I have in my photo, and just do layers that way). Cover with 2 tbsp. of the cream mixture, put remaining ladyfinger half on top, and cover with 3 tbsp. of the cream mixture. Smooth top and dust with cocoa. Repeat layering process in 5 more glasses with remaining cream mixture, ladyfingers, and cocoa. Refrigerate until well chilled.
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