Taken from NY Times website. One time I actually used a recipe and did NOT modify haha.
Second time, I substituted oreo cookies and it turned out pretty good!
*EDIT - used the HEB coffee faux Oreos, and not enough of them (27 total cookies). Next time, unscrew the cookies to have more in a single layer.
Ingredients
-4 large egg yolks
-1/2 cup (100 g) sugar, divided (50 g/50 g)
-3/4 cup heavy cream
-1 cup/227 g/ 8 oz mascarpone
-1 package of lady fingers
-1 3/4 cup coffee --> I just used Starbucks dark roast coffee (was about 1 1/2 cups)
-2 Tbsp cognac --> Used Grand Marnier (key ingredient in my opinion)
-cocoa powder (can use metal tea bag as "sifter")
-dark chocolate
Directions:
1. Take eggs and mascarpone out of fridge
2. Dust bottom of dish (9x9 ok) with cocoa powder --> set aside
3. Combine coffee & rum in shallow bowl --> set aside
4. Whip egg yolks + 1/4 cup (50 g) sugar until pale yellow and triple volume (slight ribbon should fall from beaters) in large bowl --> set aside
5. Whip cream + 1/4 cup (50 g) sugar until soft-medium peaks in medium bowl
6. Add mascarpone and whip until soft spreadable mixture with medium peaks (felt too stiff, but worked out anyways after next step of folding)
7. Fold mascarpone mixture to egg yolk mixture until well combined
8. Quickly dip ladyfingers into coffee mixture (like 1 second)
9. Placed 1/2 of package of lady fingers in dish, rounded side up (they get soggy so can squish towards the end more of the ladyfingers)
10. Spread half cream mixture onto ladyfingers
11. Repeat
12. Dust cocoa powder and chocolate shavings on top
13. Cover with saran wrap and put in fridge for at least 4 hours (tasted fine either 4 hrs or 24 hrs)
-cocoa powder (can use metal tea bag as "sifter")
-dark chocolate
Directions:
1. Take eggs and mascarpone out of fridge
2. Dust bottom of dish (9x9 ok) with cocoa powder --> set aside
3. Combine coffee & rum in shallow bowl --> set aside
4. Whip egg yolks + 1/4 cup (50 g) sugar until pale yellow and triple volume (slight ribbon should fall from beaters) in large bowl --> set aside
5. Whip cream + 1/4 cup (50 g) sugar until soft-medium peaks in medium bowl
6. Add mascarpone and whip until soft spreadable mixture with medium peaks (felt too stiff, but worked out anyways after next step of folding)
7. Fold mascarpone mixture to egg yolk mixture until well combined
8. Quickly dip ladyfingers into coffee mixture (like 1 second)
9. Placed 1/2 of package of lady fingers in dish, rounded side up (they get soggy so can squish towards the end more of the ladyfingers)
10. Spread half cream mixture onto ladyfingers
11. Repeat
12. Dust cocoa powder and chocolate shavings on top
13. Cover with saran wrap and put in fridge for at least 4 hours (tasted fine either 4 hrs or 24 hrs)
*Dessert
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