Mascarpone custard layered with whipped cream and rum and coffee soaked ladyfingers.
- Serves: 1 person
- 6egg yolks
- ¾cup white sugar
- ⅔cup milk
- 1¼ cups heavy cream
- ½teaspoon vanilla extract
- 1pound mascarpone cheese, at room temperature
- ¼cup strong brewed coffee, at room temperature
- 2tablespoons rum
- 2(3 ounce) packages ladyfinger cookies
- 1tablespoon unsweetened cocoa powder
Step 1In 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 to cool slightly. Cover tightly and chill in refrigerator 1 hour.
Step 2In a medium bowl, beat cream with vanilla until stiff peaks form.
Step 3Whisk mascarpone into yolk mixture until smooth.
Step 4In a small bowl, combine coffee and rum. Split ladyfingers in half lengthwise and drizzle with coffee mixture.
Step 5Arrange half of soaked ladyfingers in bottom of a 7x11 inch dish. Spread half of mascarpone mixture over ladyfingers, then half of whipped cream over that. Repeat layers and sprinkle with cocoa. Cover and refrigerate 4 to 6 hours, until set.