Ingredients Jump to Instructions ↓

  1. 5 eggs, separated -

  2. 3/4 cup sugar, divided -

  3. 1 cup flour -

  4. 1/2 cup powdered sugar SYRUP: -

  5. 1 cup sugar -

  6. 1 cup water, boiling -

  7. 1/2 cup strong coffee -

  8. 1/4 cup dark rum FILLING: -

  9. 8 ounces mascarpone cheese -

  10. 2 cups powdered sugar -

  11. 1/4 cup dark rum -

  12. 1 teaspoon vanilla -

  13. 2 cups heavy whipping cream -

  14. 1 ounce chocolate, shaved

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper. In a medium bowl, whip egg yolks and 1/4 cup of sugar with wisk until thick and pale yellow in color. In a separate bowl and using an electric mixer, whip egg whites to soft peaks. Add remaining sugar and whip to medium peaks. Fold the egg yolk mixture into the egg whites. Once combined, gently fold in the flour and vanilla. Spread 2 circles of batter onto lined baking sheets to fit pan. Batter should be 1/2 inch thick. To create the ladyfingers for the sides of pan, put remaining batter into storage bag. Snip hole in corner of bag. Pipe the batter in a zigzag motion onto lined baking sheets to the height of your pan, approximately 2 inches. Bake for 8-10 minutes, until firm. Remove from oven and sprinkle with powdered sugar. Cool. Combine sugar, boiling water, coffee and rum until sugar is dissolved. Set aside. Combine mascarpone, powdered sugar, rum and vanilla in large bowl using an electric mixer. Mix until smooth. Gradually add cream and mix until thick and creamy. Place one of the ladyfinger rounds onto the bottom of pan. Brush with syrup but do not soak. Dip ladyfinger strips in syrup and line sides of pan Spread half of the filling over the ladyfingers in the bottom of the pan. Top filling with remaining ladyfinger round. Soak this layer with syrup until completely saturated. You may have some syrup left. Smooth remaining filling over the ladyfinger layer. Top with chocolate shavings. Refrigerate 4 hours or overnight.


Send feedback