にほんブログ村
This is one of those desserts that is not only super easy to make but really delicious and the best thing is it can be made a day before!
Ing:
7 egg yolks
1/2 cup organic coconut sugar
16 oz heavy whipping cream
1 tsp vanilla bean paste
16 oz mascarpone cheese (softened)
1 cup water mixed with
2 tsp instant cofee
approximately 40 lady fingers
small pot with water filled 1/4 way to make a double boiler which we will use to cook the egg yolk and sugar mixture
1 tbsp cocoa powder dusted on dessert (optional for garnishing)
chocolate covered espresso beans (optional for garnishing)
Method:
In a big bowl add the egg yolk and sugar mixture, in a pot add water in it that fills about 1/4 of the way making sure the bowl with the egg yolk mixture should be able to sit on the pot without going all the way in. Warm up the water and put the bowl of egg yolk and sugar on top and whisk it with a cake beater until the mixture is a pale yellow, beat it for about 4 to 5 min, leave the mixture aside to completely cool down. Mix hot water and instant coffee and let that cool down completely as well. Next in another bowl add the mascarpone cheese and beat it until its nice and smooth, now very carefully fold the egg yolk and sugar mixture in the mascarpone cheese and mix just until all the ingredients are incorporated well. In a another bowl add the whipping cream and vanilla and beat it until you have stiff peaks, now take this mixture and fold it in the mascarpone and egg yolk mixture. In a 9×13 pan start assembling the dessert by dipping the lady fingers in the coffee mixture and arranging it on the tray, once you have the first layer done then go ahead and add the cream mixture on top and repeat this process one more times, you should have to layers of the lady fingers and cream filling in total. This dessert has to be refrigerated for at least 8 hours or 24 hours for best results. Make sure you cover the dessert really well to avoid and refrigerator smell. I had some left over and I made some tiramasu shooters.
Sprinkle some cocoa powder on top and you can use chocolate covered espresso beans on top for garnish.
Enjoy!
Serves about 10 people depending on the size of pieces cut
Ing:
7 egg yolks
1/2 cup organic coconut sugar
16 oz heavy whipping cream
1 tsp vanilla bean paste
16 oz mascarpone cheese (softened)
1 cup water mixed with
2 tsp instant cofee
approximately 40 lady fingers
small pot with water filled 1/4 way to make a double boiler which we will use to cook the egg yolk and sugar mixture
1 tbsp cocoa powder dusted on dessert (optional for garnishing)
chocolate covered espresso beans (optional for garnishing)
Method:
In a big bowl add the egg yolk and sugar mixture, in a pot add water in it that fills about 1/4 of the way making sure the bowl with the egg yolk mixture should be able to sit on the pot without going all the way in. Warm up the water and put the bowl of egg yolk and sugar on top and whisk it with a cake beater until the mixture is a pale yellow, beat it for about 4 to 5 min, leave the mixture aside to completely cool down. Mix hot water and instant coffee and let that cool down completely as well. Next in another bowl add the mascarpone cheese and beat it until its nice and smooth, now very carefully fold the egg yolk and sugar mixture in the mascarpone cheese and mix just until all the ingredients are incorporated well. In a another bowl add the whipping cream and vanilla and beat it until you have stiff peaks, now take this mixture and fold it in the mascarpone and egg yolk mixture. In a 9×13 pan start assembling the dessert by dipping the lady fingers in the coffee mixture and arranging it on the tray, once you have the first layer done then go ahead and add the cream mixture on top and repeat this process one more times, you should have to layers of the lady fingers and cream filling in total. This dessert has to be refrigerated for at least 8 hours or 24 hours for best results. Make sure you cover the dessert really well to avoid and refrigerator smell. I had some left over and I made some tiramasu shooters.
Sprinkle some cocoa powder on top and you can use chocolate covered espresso beans on top for garnish.
Enjoy!
Serves about 10 people depending on the size of pieces cut
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