Tuesday, January 20, 2009
8 ounces mascarpone cheese
1/4 cup sugar
1 tsp Dark rum
8 oz heavy cream
1/3 cup sugar
2 tsp vanilla
1/2 cup of espresso
1 cup skim milk
2 tbsp sugar
1 1/2 packages of Italian style lady fingers
6 oz bittersweet chocolate
6 oz milk chocolate
Allow the mascarpone to come to room temperature. Beat the rum and 1/4 cup of sugar into the mascarpone until it is smooth. Set it aside.
Beat the cream, 1/3 cup of sugar, and 2 tsp vanilla into a bowl and mix with a whisk on high until soft peaks have formed. Set it aside.
Combined the hot espresso and the 2 tablespoons of sugar and stir until the sugar dissolves. Add the skim milk and stir. Set aside.
Grate the two types of chocolate using a food processor or a grater. Keep them separate.
Fold the mascarpone and whipped cream into each other (gently).
Dip a ladyfinger into the coffee mixture, and remove it and place it into a 9″ x 9″ pan. Repeat this until the bottom of the pan is lined with soaked ladyfingers.
Layer on half of the mascarpone/whipped cream combo, smooth it out with an offset spatula. Sprinkle the bittersweet chocolate.
Add another layer of the soaked ladyfingers, the rest of the mascarpone/ whipped cream combo, and finally the grated milk chocolate. Wrap well with saran wrap and refrigerate several hours or even better, overnight.
Serves 9 - 12 depending on the size of the serving.