4 egg yolks
1/4 cup sugar
2 tablespoons rum
3 tablespoons cocoa, separated
4 ounces mascarpone
2 (14-ounce) packages ladyfingers
4 cups coffee, room temperature
- Blend egg yolks and sugar until yolks become light in color. Blend in rum and 2 tablespoons cocoa. Finally blend in mascarpone until just combined. Do not overblend or else cream will flatten. Take a spatula and fold it a few times.
- Soak ladyfingers in coffee, and line a standard 9 x 13 casserole dish. Spread layer of cream mixture on top. Add second layer of soaked ladyfingers, and cover with cream mixture. Refrigerate several hours or overnight.
- Dust with 1 tablespoon cocoa through a fine mesh sieve.
- Desserts, Puddings/Mousse
- 4 servings