I recall that about 20 years ago when I introduced this dessert to my better half, he had never heard of it and I was shocked; how can a NY born and bred man have not tried or heard of one of Italy’s best desserts. Can you believe immediately it became his favorite; However I was not to keen into trying to prepare such dessert what made me change my mind? GUTS and of course challenging myself has been on of the many reasons I love cooking. Yes it is the best ever, why? because it is homemade and it is not a difficult recipe to follow and the last reason why it is the best?? because your whole FAMILY will love it and thank you for making such a delicious dessert.!! enjoy
Step 1Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored. Allow to cool briefly before mixing in mascarpone.
Step 2Add Mascarpone to whipped yolks, beat until combined.
Step 3In a separate bowl, whip cream to stiff peaks.
Step 4Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is. Take it out of the refrigerator as you gather ingredients to make the recipe.
Step 5Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
Step 6Arrange the lady fingers in the bottom of a 9 inch square baking dish (or container similarly sized)
Step 7Spoon half the mascarpone cream filling over the ladyfingers.
Step 8Repeat process with another layer of ladyfingers
Step 9Add another layer of cream, Refrigerate 4 hours or overnight.
Step 10Dust with cocoa before serving
Step 11RECIPE TIPS
Step 12*If you can’t find Mascarpone in your stores. You can make this substitute. It won’t be exactly the same but it will come close.
Step 138 ounces full fat cream cheese, 1/4 cup whipping cream and 2 tablespoons softened unsalted butter, whip until it’s just blended.
Step 14This will give the equivalent of around 1 1/4 cups mascarpone.
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