I know I had gone AWOL for some time now and I apologize for that. that being said they say (and by they I mean that I read it somewhere) that January is supposed to be the most boring month of all because of all the lack of activity and the cold, for instance for us Indians we have our Dasara then Diwali, out here in the US comes Halloween, Thanksgiving, Black Friday, Christmas, New Years, and then slowly creeps in January with nothing to offer other than the bitter cold, before summer could kick in, I get it. But for me it’s the most exciting month of all, because in this month comes my Birthday (apart from the fact that I turn a year older), our Anniversary (We celebrated our 3 years of togetherness!! Yay) and then it’s my husband’s birthday too. (Yes everything comes back to back leaving us with a huge hole in the pocket) so this month has been great and hope the year continues to reflect the same.
So with all the celebrations it is appropriate to start the year with something sweet.
Mascarpone Cheese softened 16 ounces
Heavy Cream 1 ¼ cup
Egg Yorks 5
Milk 2/3 cup
Granulated Sugar 2/3 cup
Vanilla 1 tsps.
Strong Espresso, cooled 2 cup
Dark Rum 2 tbsp. (I used Kahlua)
Unsweetened Cocoa Powder 2 tbsp.
Ladyfingers 30 cookies
- In a medium saucepan, whisk together egg yolks and sugar until well blended. Whisk in milk and cook over medium heat, stirring constantly, until mixture boils. Boil gently for 1 minute, remove from heat and allow it to cool slightly. Cover and refrigerate for an hour.
- In a medium bowl, beat cream and vanilla until stiff peaks form. Whisk mascarpone into yolk mixture until smooth. Then fold in the cream gently(do not over mix)
- In a small bowl, combine coffee and rum. Dunk in the ladyfingers and arrange half of soaked ladyfingers in bottom of a 7×11 inch dish. Spread half of mascarpone mixture over ladyfingers sprinkle with cocoa repeat layers. Cover and refrigerate for 8 hours or until set.