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Prep Time: 35 Minutes Cook Time: 10 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Raw organic version of mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers. This version should be layed out in a round form and usy whipped cream to simulate tire spokes. A bit more fun. Ingredients:
6 organic brown egg yolks |
3/4 cup raw sugar |
2/3 cup raw milk |
1 1/4 cups raw heavy cream |
1/2 teaspoon organic vanilla extract |
1 lb raw mascarpone cheese |
1/4 cup strong organic brewed coffee, room temperature |
2 tablespoons meyers spiced rum |
2 (3 ounce) packages french-style ladyfinger cookies |
1 tablespoon unsweetened 80% cocoa powder |
Directions:
1. In a medium saucepan, whisk together organic brown egg yolks and raw sugar until well blended. Whisk in raw 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.
2. In a medium bowl, beat cream with organic vanilla until stiff peaks form. Whisk raw mascarpone into yolk mixture until smooth.
3. In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
4. Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of raw whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set. form into round layout and use whipped cream to simulate tire psokes for more fun.
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