Pan Size Used:Length and Width (23cm), Height (6cm)
Tip for a better texture:
We need an electric mixer or a stand mixer with a whisk attachment.
INGREDIENTS
- Ladyfingers biscuits (Approximately 300g of biscuits needed. Buy a 400g pack.)
- Cocoa powder
- Sugar (100g)
- Egg yolks (5, 100g)
- Cold mascarpone cheese (500g)
- Cold whipping cream (400g)
- Vanilla paste or liquid vanilla (10g)
For the Coffee Syrup:- 4 double shots of espresso (40g , total 160g) at room temperature
- Brown sugar (50g)
- Water (200g) at room temperature
METHOD
- In a double boiler, whisk the egg yolks and sugar for 4-5 minutes until it reaches a temperature above 80 degrees Celsius (if you don't have a thermometer, once the mixture thickens and turns pale, it's ready).
- Remove it from the heat and transfer it to a separate cold bowl to cool down. Continue whisking until its temperature drops to 30 degrees Celsius (approximately). (The egg yolk mixture needs to cool down before adding the mascarpone.)
- Add the cold mascarpone cheese to the mixture and whisk using an electric mixer. Set it aside.
- In another bowl, whisk the whipping cream and vanilla together.
- Gently fold the mascarpone mixture into the whipped cream to maintain the air and the desired texture.
- Mix all the ingredients for the coffee syrup and dip the ladyfingers into it for 2-3 seconds.
- Arrange them in the pan, followed by a layer of cream, then ladyfingers, and finally, cream (Video Instructions).
- Refrigerate for at least 6 hours or overnight.
- Before serving, dust it with cocoa powder.
- Enjoy! 🤎
This recipe was prepared and brought to you by the talented chef @alqahtaninoof A bakery near me
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